Walnut, Olive, and Sun-Dried Tomato Tapenade is a punchy, briny spread that tastes like it took effort and absolutely doesn't. Walnuts, Kalamata olives, and soaked sun-dried tomatoes blitz with capers, garlic, lemon juice, and fresh herbs into a coarse, savory paste. Make it once and you'll start putting it on everything.
Walnut, Olive, and Sun-Dried Tomato Tapenade
Transport your taste buds to the sunny hills of Provence with this incredible Walnut, Olive, and Sun-Dried Tomato Tapenade! While traditional tapenade is a beloved olive and caper spread, this version offers a brilliant, modern twist. By swapping most of the olives for hearty walnuts, we’ve created a dip that’s not only lower in sodium but also bursting with healthy omega-3 fatty acids. The result is a rich, savory, and utterly addictive spread with a beautiful texture. It’s perfect for parties, appetizers, or simply elevating your everyday snack game!
Makes 1 1/4 cups / 310 mL
Ingredients
• 1 cup / 250 mL walnuts
• 1/2 cup / 125 mL pitted black Kalamata olives
• 1/2 cup / 125 mL sun-dried tomatoes, soaked in water for 4 hours, then drained
• 2 tablespoons / 30 mL (1 fl oz) capers
• 2 tablespoons / 30 mL (1 fl oz) lemon juice
• 1 small clove garlic, chopped
• 1 tablespoon / 15 mL (0.5 fl oz) chopped fresh parsley
• 1 1/2 teaspoons / 7 mL (0.2 fl oz) chopped fresh basil or 1/2 teaspoon / 2 mL (0.1 fl oz) dried
Instructions
1. Place the walnuts in the bowl of a food processor. Process for about 15 seconds or until they reach a mealy, crumb-like texture.
2. Add the drained sun-dried tomatoes, Kalamata olives, capers, lemon juice, and garlic to the food processor. Process until the mixture forms a paste, stopping two or three times to scrape down the sides of the bowl with a spatula.
3. Add the fresh parsley and basil. Process for another 10 seconds to combine.
4. Transfer the tapenade to a serving bowl. Serve immediately or store for later.
Nutritional Information
• Per 1/4 cup / 60 mL serving
• Calories: 74
• Protein: 2 g
• Fat: 6 g
• Carbohydrates: 6 g
• Dietary Fibre: 2 g (0.07 oz)
• Sodium: 348 mg
• Omega-3 Fatty Acids: 0.6 g (0.02 oz)
Pro Tips
• For a different texture, pulse the at the end instead of processing fully. This will create a chunkier, more rustic tapenade.
• If you’re short on time, use oil-packed sun-dried tomatoes instead of dry ones. Drain them well, but you can skip the 4-hour soaking time.
• This tapenade tastes even better the next day! Make it ahead and store it in an airtight container in the refrigerator for up to a week. The flavors will meld and deepen overnight.
• Don’t just use it as a dip! This versatile spread is fantastic tossed with pasta, spread on sandwiches, or used as a topping for grilled tofu or roasted vegetables.
FAQ
Q: Is this tapenade recipe vegan and gluten-free
A: Yes, this Walnut, Olive, and Sun-Dried Tomato Tapenade is naturally vegan and gluten-free as all ingredients are plant-based and do not contain gluten. For a completely gluten-free snack, ensure you serve it with gluten-free bread, crackers, or fresh vegetables.
Q: Can I use a different nut instead of walnuts
A: Absolutely. While walnuts provide a wonderful creamy texture and healthy omega-3s, you could substitute them with toasted pecans or almonds for a different nutty flavor. The overall taste and texture will change slightly, but it will still be delicious.
Q: How long does this vegetarian tapenade last in the fridge
A: You can store this tapenade in an airtight container in the refrigerator for up to one week. The flavors tend to meld and deepen overnight, so it’s an excellent recipe to make a day in advance for parties or meal prep.
Q: What are some vegetarian ways to serve this tapenade
A: This spread is incredibly versatile for a vegetarian diet. Beyond serving it as a dip with pita or crackers, try tossing it with hot pasta for a quick sauce, spreading it on a sandwich with grilled halloumi or tofu, or using it as a flavorful topping for roasted vegetables like zucchini and eggplant.
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Walnut, Olive, and Sun-Dried Tomato Tapenade
Ingredients
Method
- Place the walnuts in the bowl of a food processor. Process for about 15 seconds or until they reach a mealy, crumb-like texture.
- Add the drained sun-dried tomatoes, Kalamata olives, capers, lemon juice, and garlic to the food processor. Process until the mixture forms a paste, stopping two or three times to scrape down the sides of the bowl with a spatula.
- Add the fresh parsley and basil. Process for another 10 seconds to combine.
- Transfer the tapenade to a serving bowl.
- Serve immediately or store for later.
- Don't just use it as a dip! This versatile spread is fantastic tossed with pasta, spread on sandwiches, or used as a topping for grilled tofu or roasted vegetables.
