Vegan Olive Tapenade
Olive Tapenade is a classic, intensely savoury spread from Provence and across the Mediterranean, traditionally made with ripe olives, capers, garlic, and olive oil. This fully vegan version uses no anchovies or animal products, letting the deep, salty, tangy flavour of the olives take centre stage. It is perfect as a dip, spread on crusty bread, tossed with pasta, or served alongside salads and roasted vegetables — bold, simple, and endlessly versatile.
Shared by gema
Time
10 min
Serves
2
Difficulty
easy
🛒 Ingredients
- 200g pitted black olives (Kalamata or Nicoise work best)
- 2 tbsp pitted green olives (optional, for balance)
- 2 tbsp capers, rinsed well.. 1–2 garlic cloves, peeled
- 1 tbsp fresh lemon juice,, 3–4 tbsp extra virgin olive oil
- 1 tsp fresh thyme or rosemary leaves (optional)
- Fresh parsley or basil for garnish
- Black pepper to taste (no extra salt needed — olives are naturally salty)
👩🍳 Instructions
- 1
Prep ingredients: Drain all olives and capers well to remove excess brine.
- 2
Blend: Place olives, capers, garlic, lemon juice, herbs, and pepper into a food processor. Pulse in short bursts until roughly chopped — do not blend completely smooth; a little texture makes it better.
- 3
Finish: With the motor running slowly, drizzle in the olive oil until you reach a thick, spreadable consistency. Taste and add more lemon or pepper if needed.
- 4
Serve: Transfer to a bowl, drizzle with extra olive oil, and garnish with fresh herbs. Enjoy with toasted bread, crackers, or as a flavour boost for meals. Keeps well in the fridge for up to 1 week.