Orange-Scented Olive, Parsley, and Sun-Dried Tomato Tapenade


This is a wonderfully flavorful, yet simple olive tapenade to liven up any special occasion. I made it for our SuperBowl party to dollop on top of my Moroccan White Bean and Kale Soup.

I served the tapenade in a plastic bowl that fit perfectly inside a very clean extra stainless steel dog bowl as a tribute to the reason we were all gathered: to see if the “Doritos Crash the Superbowl” ad co-starring our Great Dane, Huff, had received enough online viewer votes to elevate it from Top 5 status to Top 2, earning it a spot during the game. And as you may have read in my prior post, it had!

Not only did the ad get ranked as the No. 1 Superbowl commercial by the USA Today Ad Meter Poll, winning our friend Jonathan Friedman $1 million as the director, but Huff earned celebrity status! Huff slid into the No. 1 slot under “Great Danes in Popular Culture” on Wikipedia and I promise it was not me who added it!

But back to that sun-dried tomato and olive tapenade …Though it may seem like double work, I like to chop the ingredients first before processing them together in the food processor, so that I don’t over-process them and turn them to mush. But, feel free to try it without the pre-chopping. If it works, it will save you a little precious time.

Vegan Sun-Dried Tomato & Olive Tapenade Recipe

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

About Author

A vegan blogger, freelance writer, and food stylist, Betsy DiJulio is the author of The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes. For her love of cooking, Betsy has worked as a caterer, taught private cooking classes, and won national recipe competitions. As a writer, Betsy focuses on vegan and organic food, art, home and garden design, and green initiatives. Visit Betsy’s website, The Blooming Platter.


  1. Hi Teresa, definitely use an oil-cured variety for the most flavor. Our tiny little Kroger has a small Mediterranean Bar that includes olives and I just snag a few from there. Enjoy!

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