Recipes/ Snacks & Quickies

Black Olive & Sun-dried Tomato Tapenade + Cashew Lemon Dressing

Simple, healthy and delicious! Don’t we all want that? Tapenade (also know as bruschetta) is an ultimate summer picnic appetizer. You cannot mess it up even if you try hard. We use Pitted Black Olives. If you haven’t tried them yet, what are you waiting for? There’s nothing like it. Tapenade adds an aesthetically pleasing touch to any table or a picnic and makes no time to put together.


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Black Botija Olives Raw Organic Whole Cashews Shelled Hemp Seeds


Black Olive & Sun-dried Tomato Tapenade + Cashew Lemon Dressing

Print Recipe
Serves: 4 Cooking Time: 20 minutes


  • ½ cup Pitted Black Olives
  • ¼ c sun-dried tomatoes
  • ½ juice of a lemon
  • 2 tbsp olive oil
  • 2 tbsp water
  • 2 tbsp hemp seeds
  • 2 tsp cashews
  • 1 tsp vinegar
  • Salt to taste
  • 1 loaf Italian artisan bread or a baguette



Combine olives, sun-dried tomatoes 1 tbsp olive oil, and a squeeze of lemon juice and puree for one to two minutes. Don’t overmix because we want this mixture chunky enough to go over the bread.


To make the cashew lemon dressing blend the remainder of the olive oil, cashews, salt, lemon juice, and vinegar until you get a smooth consistency. Slice and toast Italian bread and spoon your olive mixture and spoon some of the cashew lemon dressing on top.

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