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    Home » Sides » Olive Tapenade

    Olive Tapenade

    Published: Aug 6, 2019 Updated: Jun 28, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe Print Recipe
    Olive Tapenade

    Salty, garlicky and insanely delicious olive tapenade. This simple recipe is made with kalamata olives and is packed with flavor. A total delight to your tastebuds! 

    Olive tapenade in a white bowl on a serving plate with toasted baguette.

    We made this olive tapenade the other evening and honestly I could NOT stop eating it. Those little slices of toasted baguette topped with ample quantities of olive tapenade were going down like gangbusters. 

    It’s just so deliciously salty and olive-y. Yum. If you’re also a big fan of olives then you will find this just as heavenly as I did.

    Small issue, you likely won’t be able to stop eating it until it’s finished! So it’s perfect to serve as an appetizer when you have guests. That way you won’t be tempted to just eat the whole lot yourself (though really, that’s totally fine to do too!).

    Olive tapenade in a white bowl with a spoon.

    How to Make Olive Tapenade

    You want delicious kalamata olives for this. It’s easiest if you get them already pitted. 

    Add the pitted kalamata olives to the food processor along with some capers, olive oil, red wine vinegar, crushed garlic, lemon juice, chopped parsley, oregano and salt and pepper. 

    Pulse until you have a chunky paste. You don’t want it to be too chunky but you also don’t want it too smooth. So pulse it in stages and scrape down the sides and pulse again until it’s very well mixed but still a little chunky. 

    TIP: Even if your olives are bought already pitted, just check them first as sometimes a pit might have snuck in and that can cause havoc on your food processor blades, not to mention messing with the texture of your tapenade. 

    Step by step process photo collage of how to make olive tapenade.

    How Long Does Olive Tapenade Last in the Fridge?

    Keep it stored in a covered container in the fridge and it will stay fresh for up to 2 weeks. It would be a miracle if you managed to keep it that long though! It’s way too delicious. 

    How to Serve Olive Tapenade

    It’s divine with crackers or pita breads or spread onto crusty breads or toasted slices of a baguette. It’s also lovely served as an appetizer along with some good red wine! 

    Olive tapenade in a white bowl with a spoon. Spoonful of olive tapenade.

    You will love this delicious olive tapenade recipe! It is:

    • Salty
    • Garlicky
    • Packed with flavor
    • Simple
    • Delicious as an appetizer

    Keep leftovers stored in a sealed container in the fridge and it will stay fresh for up to 2 weeks. 

    Olive tapenade spread on top of a stack of toasted baguette slices.

    More Delicious Vegan Appetizers!

    1. Vegan Spinach Dip
    2. Vegan Bruschetta
    3. Vegan Spinach Artichoke Dip
    4. Vegan Pâté
    5. Vegan Queso
    6. Vegan Mushroom Pâté

    So let us know what you think of this olive tapenade in the comments and please rate the recipe too, thanks!

    Sign up to our email list and we’ll send you a gorgeous (and free) recipe ebook containing 10 delicious vegan dinner recipes! You’ll also be the first to know when new recipes are posted to the blog. 

    Olive tapenade spread onto toasted slices of baguette.

    Olive tapenade in a white bowl with a spoon.

    Olive Tapenade

    Salty, garlicky and insanely delicious olive tapenade. This simple recipe is made with kalamata olives and is packed with flavor. A total delight to your tastebuds!
    5 from 6 votes
    Print Pin Rate
    Course: Appetizer, Gluten-Free, Savory, Side
    Cuisine: French, Vegan
    Diet: Vegan
    Prep Time: 10 minutes
    Total Time: 10 minutes
    Servings: 1 cup
    Calories: 182kcal
    Author: Alison Andrews

    Ingredients

    • 1 cup Kalamata Olives (160g) Pitted
    • 2 Tbsp Capers
    • 3 Tbsp Olive Oil
    • 1 tsp Red Wine Vinegar
    • ½ Tbsp Crushed Garlic
    • 1 Tbsp Lemon Juice
    • 2 Tbsp Fresh Parsley Chopped
    • ½ tsp Dried Oregano
    • ⅛ tsp Salt
    • ⅛ tsp Black Pepper
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    Instructions

    • Add all the ingredients to a food processor and pulse into a chunky paste.
    • Stop regularly and scrape down the sides until everything is well mixed but still chunky.

    Notes

    *Check the olives to make sure there are no pits accidentally left in (even if you buy pitted olives) as this can cause havoc on your food processor blades.

    Nutrition

    Serving: 1Serve (¼ cup) | Calories: 182kcal | Carbohydrates: 14.5g | Protein: 0.8g | Fat: 17.3g | Saturated Fat: 1.4g | Sodium: 174mg | Fiber: 0.5g | Sugar: 0.1g
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Anita Sleigt says

      December 23, 2021 at 5:56 am

      Easy, delicious and great stirred through pasta but love it on bruschetta.5 stars

      Reply
      • Alison Andrews says

        December 23, 2021 at 12:14 pm

        Thanks so much Anita!

        Reply
    2. Jeanne Anderson says

      April 18, 2021 at 7:40 pm

      I have eaten it at my daughters home and intend to serve it as an appetizer soon

      Reply
    3. Amy says

      December 23, 2020 at 12:26 am

      Could white wine vinegar be substituted for the red?

      Reply
      • Alison Andrews says

        December 23, 2020 at 9:44 am

        Yes, that will be fine! :

        Reply
    4. Guy Cruls says

      August 12, 2020 at 4:34 am

      I have been making tapenade for over two years and have two differently dated jars in my fridge at any one time to ensure a permanent supply. I can vouch that, not only does tapenade easily keep for three months in the fridge, it also matures and gets better over time – I don’t start eating my tapenade before it is two months old.
      Olives bought in brine or vinegar are absolutely suffused with those substances, which are fantastic preservatives. The addition of garlic adds another layer of defence against your tapenade going bad.

      Reply
    5. Mary Arrison says

      July 21, 2020 at 8:18 pm

      The best tapenade I have ever had.5 stars

      Reply
      • Alison Andrews says

        July 22, 2020 at 9:21 am

        Awesome! Thanks so much Mary!

        Reply
        • Naiyana says

          July 02, 2021 at 10:09 pm

          Hello! Will this freeze well by any chance?

          Reply
          • Alison Andrews says

            July 03, 2021 at 12:02 pm

            Hi Naiyana, yes you can freeze it! Thaw overnight in the fridge when you’re ready for it.

    6. Julia Goacher says

      February 11, 2020 at 12:35 pm

      Super simple. Super fast. Super tasty. Also super salty but my olives and capers came in brine. Next time I will try rinsing that off before I start.5 stars

      Reply
      • Alison Andrews says

        February 11, 2020 at 1:15 pm

        So glad you enjoyed it! Thanks for sharing Julia! 🙂

        Reply
    7. Christian Ciantar says

      August 09, 2019 at 8:57 pm

      I tried this olive tapenade, and honestly you were right. I could not stop eating it and I ended up eating it all! The recipe is amazing, it’s so delicious and the flavour and texture is too good.5 stars

      Reply
      • Alison Andrews says

        August 10, 2019 at 3:27 pm

        Hahaha that’s awesome! I’m so happy to hear it was that good. Thanks for the wonderful review! 🙂

        Reply
    8. Efraim says

      August 09, 2019 at 4:20 pm

      Thanks! Can you please provide a link to the Capers? Is it a spice?

      Reply
      • Alison Andrews says

        August 10, 2019 at 3:31 pm

        Hi there, capers are a plant, they come in a jar usually. If you google it you’ll find out more about them, but they are usually easy to get at a supermarket. All the best! 🙂

        Reply
    9. Anna says

      August 08, 2019 at 8:04 am

      Anything to do with Olives is simply the best! This recipe is scrumptious to say the least!5 stars

      Reply
      • Alison Andrews says

        August 08, 2019 at 8:43 am

        Definitely! Thanks Anna! xo

        Reply

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    Hi I’m Alison Andrews! I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too!

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