Tapenade is great served as a dip along with a sliced baguette or pita chips (perfect for your next party!), and it makes a flavorful spread for sandwiches and wraps. Sun-dried tomatoes brighten up traditional tapenade and add a nice balance to the salty kalamata olives.


  • 1 cup olives
  • 3/4 cup sun-dried tomatoes (preferably packed in oil)
  • 1 tablespoon capers
  • 1anchovy fillet
  • 1clove garlic
  • 2 tablespoons fresh parsley, plus more for garnish
  • 1/4 cup olive oil
  • 1/4 teaspoon freshly ground black pepper
  • 1baguette, sliced, for serving (optional)


  1. Combine all ingredients in a medium bowl. Use an immersion blender to purée to desired consistency. (Alternatively, combine all ingredients in a food processor or blender.)
  2. Serve at room temperature with baguette, pita chips, or crackers. Recipe can be made up to 2 days ahead of time.