This Olive Tomato Tapenade is an easy appetizer to display at a party.

From a RecipeGirl reader:

YUM! Made this for a pre Labor day celebration last night, and bringing it again to a Labor Day picnic today! This was so simple, always have these ingredients on hand. Super awesome if you love olives!

bowl of olive tomato tapenade
Olive-Tomato Tapenade
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Olive-Tomato Tapenade

An easy tapenade recipe done entirely in the food processor!
Prep: 30 minutes
Total: 30 minutes
Servings: 1 batch (3½ cups total yield)
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Ingredients

Instructions 

  • Run all ingredients through the food processor, then mix well. Store in an airtight container.
  • Serve this wonderful spread with sliced baguette and crackers.

Notes

Cooking Tips
  • Place sliced red onions on a large baking sheet. Spray with cooking spray and roast at 400 degrees F. until slightly browned and blackened on edges.
  • If you can find sun-dried tomatoes dry and not packed in oil, use those. Soften them up in some hot water before processing.

Nutrition

Serving: 1batch, Calories: 2245kcal, Carbohydrates: 37g, Protein: 6g, Fat: 237g, Saturated Fat: 33g, Polyunsaturated Fat: 25g, Monounsaturated Fat: 173g, Sodium: 2142mg, Potassium: 849mg, Fiber: 12g, Sugar: 14g, Vitamin A: 681IU, Vitamin C: 23mg, Calcium: 235mg, Iron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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1 Comment

  1. Denise says:

    YUM! Made this for a pre Labor day celebration last night, and bringing it again to a Labor Day picnic today! This was so simple, always have these ingredients on hand. Super awesome if you love olives!