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Olive tapenade

Olive Tapenade

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


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!


  • 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


  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.


*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


  • 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