Olive Tapenade: A salty, garlicky, lemony snack, spread or appetizer. Ten minutes and you’re done! Vegan + GF
You know those recipes that you make over and over again and can rely on each and every time? This IS it!
Everyone loves this recipe, every time I serve it. From the pickiest of eaters to the vast array of friends and family with varying diets, just about everyone can agree on this recipe.
My taste for briny/salty flavors is no secret. Olives tend to sooth my salty cravings but add capers to the mix and I’m like a piggy in slop.
Do you keep olives stocked?
They’re a pantry staple in our home. They make a quick snack and add a good bit of briny/salty flavor, especially in Italian recipes and salads like this Italian Pressed Sandwich, Spinach Pecan Brown Rice Salad and Farro Kale and Olive Salad. I’ve also included them in this Olive Artichoke Crostini recipe.
This is a recipe that can be made any time of year with pantry staples. It whips up fast, too, comin’ in at just under 10 minutes; an easy appetizer and it holds well in the fridge for days.
Olive Tapenade is versatile. Although I prefer it served simple with crackers, a baguette, pita or veggies such as cucumber, or celery, it can also be used as a spread or relish on sandwiches, or toast. It’s fabulous too as bruschetta or crostini.
The main difference in consistency between a spread or relish is how long it spends being processed in the food processor. For a relish, pulse only a few times. For a spread, process until almost a paste forms.
Anyway you serve it, it pairs well with a good red wine.
Oh and Olive Tapenade makes a perfect picnic companion alone or slathered on this sandwich, with that red wine or if you prefer, a martini.
- 2 1/2 C Mixed Pitted Olives such as Black Kalamata, Green, drained, 345g
- 2 Tbs Capers drained
- 2 Tbs Marinated Sun Dried Tomatoes drained
- 1 Tbs Garlic chopped
- 1 tsp Oregano dried
- 4 Tbs Fresh Parsley Leaves chopped
- 1 Tbs Fresh Basil Leaves chopped
- 1 Tbs Lemon Juice about 1/2 a lemon
- 1/4 C Extra Virgin Olive Oil 50g
- A few grinds of black pepper
- In the bowl of a food processor, add the olives, capers, tomatoes, garlic, oregano, parsley, basil, lemon juice, olive oil and black pepper.
- For a relish, pulse a few times, then scrape down bowl. Pulse a few more times, and the relish will be ready.
- For a chunky spread (pictured here), pulse up to 15-17 times, stopping to scrape down the bowl a few times.
- For a spreadable tapenade, process until a paste is formed, stopping to scrape down the bowl a few times.
- Garnish with parsley leaves and olive oil for drizzling.
- Store in a covered container in the refrigerator for up to a week.
Thank you for reading! If you make this recipe, be sure to post it to Facebook, Instagram, or Twitter notify me @vanillaandbean and tag #vanillaandbean! I’d love to see what you’ve made! Follow me on Pinterest, too, for even more deliciousness!