Orange-Scented Olive, Parsley, and Sun-Dried Tomato Tapenade
Prep time
Total time
Serves: 8 Servings
  • 1-1/2 Cups Finely Chopped Parsley (I use a food processor for this task)
  • ½ Cup Chopped Olives
  • ½ Cup Diced Sun Dried Tomatoes
  • ½ Cup, Diced Red Onion
  • 1 Large Cloves Garlic, sliced
  • 2 Tablespoons Olive Oil (or more to achieve the consistency you prefer)
  • Zest of One Small-Medium Naval Orange
  • Sea Salt and Freshly Ground Black Pepper, to taste
  1. If using a food processor to chop the parsley, simply leave it in the bowl and add the olives, sun-dried tomatoes, onion, and garlic to it.
  2. Pulse the mixture until all ingredients are very finely chopped.
  3. With the motor running, stream in the olive oil and turn off. Avoid over-processing, as you want to see flecks of color and you want the mixture to have a fine texture but not be completely smooth.
  4. Add zest and pulse a couple of times.
  5. Check for seasoning and add salt and pepper to taste, pulsing a couple of times to blend.
  6. Serve immediately or refrigerate in an airtight container until serving time.
Diet type: Vegan, Dairy free, Egg free, Gluten free, Nut free, Peanut free, Soy free, Wheat free, Sugar free, Low fat
Recipe by Go Dairy Free at