Vegan Olive Tapenade (Black and Green Olives)

This is the easiest olive spread, a black and green olive tapenade that’s made completely in a blender or food processor. It’s also a vegan olive tapenade, made with no anchovies, and no capers, just a handful of pantry ingredients. It’s delicious spread on crusty bread, and will last for a while in the fridge!

Jump to:

• Why should I make this black and green olive tapenade?
• Ingredients you need for mixed olive tapenade:
• How to make this easy tapenade:
• What to serve this with:
• Storing leftover tapenade:
• Experts tips and tricks:
• Recipe FAQs:
• For more easy recipes:
• Black and Green Olive Tapenade

Why should I make this black and green olive tapenade?

It’s really simple! You just combine a few ingredients and pulse in a food processor or blender until an olive paste is formed.

I love the idea of using both black and green olives in this tapenade- you get the best of both flavors, and you can adjust the ratio of the olives to your preference.

This olive dip is healthy, packed with monounsaturated fatty acids (good fat), vegan, dairy free and gluten free. Great for all diets!

Vegan olive tapenade is a great party appetizer or way to start off a meal.

Ingredients you need for mixed olive tapenade:

Black and green olives: The important thing is that these are without their pit, otherwise you’ll have a nightmare of a time pitting each olive before adding it to the mixer.

You can use kalamata olives to make a kalamata olive tapenade, all green olives for a green olive tapenade, do whatever ratio you like!

Olive oil: Use a good quality olive oil, as it’s flavor will be very apparent.

White vinegar: Instead of using anchovies , so that we keep this a vegan olive tapenade, we just add a hint of acidity with vinegar.

Herbs: I used dried basil, dried parsley, dried dill, dried mint, and a pinch of black pepper. You won’t need salt- the olives are salty enough! I find it much easier using dried herbs rather than fresh parsley and other herbs you’d have to wash and thoroughly dry.

How to make this easy tapenade:

1. Add all the ingredients to a food processor or blender.
2. Pulse until combined and the olives have broken down. You’ll get a thick paste that isn’t completely smooth, but with little itty bits of olive. If you think it’s too thick, add another drizzle of olive oil or two and pulse until you get the consistency you want.
3. That’s it! Store in the fridge until ready to serve.

What to serve this with:

I like a nice crusty bread, like sourdough or baguette slices. You can also serve this with breadsticks, or use it as a condiment on your favorite sandwich. Stir some into eggs, top pasta with it, you can even mix olive tapenade into hummus.

Use this as a cheeseboard condiment!

You can use this as a pizza topping, and it’s great on top of grilled chicken/fish or with steak.

Serve with extra olive oil on the side!

Storing leftover tapenade:

Leftovers will last in a tightly closed container for up to two weeks in the fridge. I like adding a little drizzle of olive oil to the top before closing, just to minimize any exposure to air that’ll dry out the top.

Experts tips and tricks:

• Use good quality olives, and any mix you like. Make this with all black olives, make a kalamata olive tapenade, a green olive tapenade. Just make sure they are pitted! You don’t want a pit sneaking into your food processor and messing up the blade.
• Use good quality olive oil, the flavor really shines in this. I always like to serve extra olive oil on the side if using this tapenade as a spread on top of bread.
• Use any spices and seasoning to the olive spread, you can also omit anything you don’t want to add. Leave out the dill, the mint, the dried parsley it’s all good! To make it spicy, add a pinch of red chili flakes. If you want a garlic flavor, add some garlic cloves. You can also add sun-dried tomatoes for a totally different flavor profile!

Recipe FAQs:

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