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Olive Tapenade Recipe on bread being drizzled with olive oil.

Olive Tapenade

Olive Tapenade makes a delicious accompaniment to your appetizer table. Serve it too as a relish or spread. Versatile. Salty. Garlicky. vegan + gluten-free
Course Appetizer
Cuisine American, Mediterranean
Keyword Olive Appetizer, Olive Tapenade, Vegan Olive Tapenade, Vegetarian Olive Tapenade
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 Cups
Calories 510kcal
Author Traci York | Vanilla And Bean


  • 2 1/2 C (345g) Mixed Pitted Olives such as Black, Kalamata, Green, drained
  • 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, or 1 Tbs dried
  • 1 Tbs Fresh Basil Leaves chopped, or 1 tsp dried
  • 1 Tbs Lemon Juice about 1/2 a lemon
  • 1/4 C (50g) Extra Virgin Olive Oil
  • 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 the 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 two weeks.


  • Serve 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. 
  • For a relish, pulse only a few times. For a spread, process until almost a paste forms.
  • It pairs well with a good red wine.
  • Olive Tapenade makes a perfect picnic companion alone or slathered on this sandwich, with that red wine or if you prefer, a martini.


Serving: 1C | Calories: 510kcal | Carbohydrates: 12g | Protein: 3g | Fat: 53g | Saturated Fat: 7g | Sodium: 2882mg | Potassium: 284mg | Fiber: 7g | Sugar: 3g | Vitamin A: 1417IU | Vitamin C: 16mg | Calcium: 119mg | Iron: 2mg