Sundried Tomato Olive Tapenade

Written by chanie on May 5th, 2011

After tasting a delicious olive tapenade at a restaurant a few years ago, I started playing around with different olive dip recipes to serve on Shabbos, alongside the fish. I tried the typical spanish olives with mayo, green olives with garlic and olive oil, and finally this recipe, which proved to be by favorite. The sundried tomatoes add a delicious flavor and color to the dip. When I was plating this for photographing, my two year old daughter asked if she could have some in a sandwich. I put two pieces of crostini together, and she ate the whole thing! If a two year old can appreciate its deliciousness, imagine how much you, and your guests, will!

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4 Comments so far ↓

  1. Laura says:

    This sounds so easy and good. I have sun dried tomatoes, not packed in oil. Would they work in this recipe?

    • chanie says:

      I can’t say for sure. The ones packed in oil are softer and not as dry. Plus, the infused oil adds flavor.

  2. Rivka says:

    This is the BEST dip I’ve ever tasted! Thanks for posting!!

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