Wine Country Sun-Dried Tomato & Olive Tapenade
Prep time
Total time
Please note that the Prep time does not include chilling. It's not absolutely essential that you refrigerate the tapenade, but it allows the flavors to meld.
Serves: 8 servings
  • ½ cup chopped shallots
  • ¼ cup chopped smoked sun-dried tomatoes
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons white balsamic vinegar
  • 2 cloves garlic, minced
  • 1 6-ounce can California Green Ripe Olives, well drained
  • 1 6-ounce can California Black Ripe Olives, well drained
  • ¼ cup lightly packed fresh basil
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • Crackers or toasted baguette slices (gluten-free, if needed)
  1. Place the shallots, sun-dried tomatoes, olive oil, vinegar and garlic in a food processor and pulse on and off until finely chopped.
  2. Add the olives and basil, and pulse again until chopped.
  3. Stir in salt and pepper, to taste.
  4. Cover and chill for at least 1 hour.
  5. Serve with crackers or toasted baguette slices.
Recipe by Go Dairy Free at