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! 

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!).

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. 

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! 

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. 

More Delicious Vegan Appetizers!

1. Vegan Spinach Dip
2. Vegan Bruschetta
3. Vegan Spinach Artichoke Dip
4. Vegan Tomato Basil Soup
5. Vegan Queso
6. Vegan Onion Dip

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

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★★★★★

5 from 3 reviews

• Author: Alison Andrews
• Prep Time: 10 mins
• Total Time: 10 mins
• Yield: 1 cup

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Description

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!

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Ingredients

• 1 cup (160g) Kalamata Olives (Pitted)
• 2 Tbsp Capers
• 3 Tbsp Olive Oil
• 1 tsp Red Wine Vinegar
• 1/2 Tbsp Crushed Garlic
• 1 Tbsp Lemon Juice
• 2 Tbsp Fresh Parsley (Chopped)
• 1/2 tsp Dried Oregano
• 1/8 tsp Salt
• 1/8 tsp Black Pepper

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Instructions

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

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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.

• Category: Appetizer, Savory, Side, Gluten-Free
• Method: Food Processor
• Cuisine: Vegan, French

Nutrition

• Serving Size: 1/4 of the Recipe
• Calories: 182
• Sugar: 0.1g
• Sodium: 174mg
• Fat: 17.3g
• Saturated Fat: 1.4g
• Carbohydrates: 14.5g
• Fiber: 0.5g
• Protein: 0.8g

Keywords: olive tapenade