Tomato Tapenade with Pine Nuts

Photo 26-11-15 08 16 53I take true pride in cooking nice stuff and am happy to shine off as much as I can. Having said that, I am also a fierce believer in making things as easy as possible. 

This Tomato Tapenade is a perfect example of that. The biggest effort that concerns this recipe is dragging the jars of dried tomatoes home, a thing that can actually weigh down your shoulder bag quite a bit. Other than gathering the ingredients, you only have to blender all together. This with a really amazing result.

The recipe is very forgiving and you can simply amend it to your likings and cupboard content. You could for example add grated parmesan cheese, paprika powder, fresh parsley, walnuts or almonds instead of the feta cheese. I’ve chosen to leave out the more traditional capers and anchovis, as I simply like it this way, but you could easily add these seasonings.

I love to eat this on top of a slice of good quality bread, possibly topped with some cheese or dolloped on top of a bowl of pumpkin soup, as a pasta sauce (served with red peppers for example) and next to grilled meat. These pots are on the list for this year’s Christmas presents but besides giving them away I will most definitely keep one to mix into some linguine pasta or to eat it as a sauce (mixed with Greek Yoghurt) next to some Hasselback Potatoes. Photo 26-11-15 08 16 53

Tomato Tapenade


  • 2 jars of sundried tomatoes in oil, one can drained of its oil (the other one including its oil)
  • 100 grams of feta cheese (doesn't need to be the fanciest type)
  • 50 grams of pine nuts
  • 1 tablespoon of freshly ground black pepper
  • ½ teaspoon of mild chili pepper flakes


  1. Put all the ingredients together in a large bowl (to assure that any splattering will land inside the bowl and not on your kitchen walls). Blender it all together with a hand blender and add more oil if you feel like the mixture is too dry. I would recommend using walnut or hazelnut oil, and would advice against olive oil as the mixing might make it bitter.
  2. Optionally you could add in fresh herbs such as basil, parsley or chives, but it will affect the expiration date of your end product, so just consider how long you would like to keep it on the shelf.
  3. Keeps in the fridge for at least two weeks (given you didn't mix in fresh herbs).



Leave a Reply

Your email address will not be published. Required fields are marked *