This olive tapenade is salty, garlicky and insanely delicious. Made with kalamata olives for a flavor packed delight to your tastebuds!
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 also totally fine to do).
How to Make Olive Tapenade
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
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 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.
Your olive tapenade is ready to serve!
It’s divine with crackers or pita breads or spread onto crusty breads or toasted slices of a baguette. You can also add it to any salad or sauce!
It’s also lovely served as an appetizer with bread and crackers, along with some good red wine.
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.
More Delicious Vegan Appetizers
- Vegan Spinach Dip
- Vegan Bruschetta
- Vegan Spinach Artichoke Dip
- Vegan Pâté
- Vegan Queso
- Vegan Mushroom Pâté
Did you make this recipe? Be sure to leave a comment and rating below!
- 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.
- 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.
- This recipe makes around 1 cup of tapenade, so each serve is around ¼ cup.
- Keep it stored in a covered container in the fridge and it will stay fresh for up to 2 weeks.