Sun Dried Tomato Tapenade Recipe

  • Yield:

    about 1 cup

  • Total Time:

    5 mins

  • Prep Time:

    5 mins

  • Cook Time:


  • 1 cup good quality green and black olives, pitted
  • 1/2 cup sun dried tomatoes packed in oil, drained and patted dry
  • 2 tablespoons Mazola® Corn Oil
  • 1 tablespoon small capers, rinsed and patted dry
  • 2 anchovy filets, rinsed and patted dry
  • 1 clove garlic, peeled and sliced
  • 3 or 4 fresh basil leaves
  • 1/2 teaspoon freshly grated lemon peel


  1. Place all ingredients into the bowl of a food processor and pulse until finely chopped. Do not puree. Serve at room temperature. Cover and store in the refrigerator for up to 2 weeks.
  2. Serving Suggestion: Try this delicious tapenade as an appetizer with bread or crackers, as a sandwich spread or a condiment with grilled meats.
  3. Recipe Note: Many stores sell good olives in bulk. Look for the freshest available.