Wine Country Sun-Dried Tomato & Olive Tapenade


This tri-toned olive tapenade contains a melody of west coast flavors, including sun-dried tomatoes, garlic, shallots, basil, and mellow green and black California ripe olives.

Wine Country Sun-Dried Tomato & Olive Tapenade (dairy-free, gluten-free, vegan)This recipe with photo for Sun-Dried Tomato & Olive Tapenade was shared with us by the California Olive Committee.

Naturally, this rich olive tapenade is amazing with crackers and a glass of wine, but it can also be strired into dairy-free sour cream or cream cheese for a dip, spread on sandwiches, stuffed into chicken breasts prior to baking, or used as a unique pizza sauce!

Since this olive tapenade is at its best after chilling in the refrigerator for an hour or more, it can be made a day in advance for parties and picnics.

Wine Country Sun-Dried Tomato & Olive Tapenade (dairy-free, gluten-free, vegan)

Special Diet Notes & Options: Sun-Dried Tomato & Olive Tapenade

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, nut-free, soy-free, vegan, vegetarian, and top food allergy-friendly. Just be sure to select your accompaniments wisely, choosing dairy-free and gluten-free crackers or bread, if needed.

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.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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