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Vegan Olive Tapenade Recipe

User Rating 4.5 Star Rating (6 Reviews)


Vegan Olive Tapenade Recipe
Olive tapenade with green and black olives
Vegan olive tapenade is a great spread to serve with crackers for an easy gourmet appetizer or hors d'ouerves. I've come up with this recipe, which uses two kinds of olives, because I think the color combination adds to the dish. This olive tapenade recipe is both vegetarian and vegan, and can be prepared in just a few minutes. You might also want to try this recipe for olive tapenade with sun dried tomatoes, or if you like spicy food, try this version of olive tapenade with peppers and hot sauce.

Prep Time: 10 minutes

Total Time: 10 minutes


  • 1/2 cup black olives
  • 1/2 cup green olives
  • 1 tablespoon capers (optional)
  • 2 cloves garlic
  • 2 tablespoons olive oil
  • 1 teaspoon lemon juice
  • 1/4 teaspoon black pepper, or to taste


If you've got a food processor, you can simply process all ingredients for a few seconds, being careful not to process too finely, since tapenade should not be smooth.

If you don't have a food processor, finely mince the olives and garlic, then combine with all the other ingredients, mixing well.

Serve with crackers, flatbread, baguette, or slices of a toasted artisan bread.

User Reviews

Reviews for this section have been closed.

 5 out of 5
Easy, Prepare in Advance, Yummy!, Guest kathrynpetermann

So, I just made this for an all-things-green Irish Cocktail Party. I used 1 cup of green olives and no black ones- as to keep with the green theme. It was delicious!!!!! I served it on toasted, sliced baguette, and it was all eaten! This is also a great recipe to make in advance. I made it two days before and put it in a tub, and it kept beautifully. It also makes a great pizza topping! And there is some still in my fridge now ( I made a double batch) that I plan to use as a salad topping. I highly recommend. If you want variations -change up the olives, or add fresh chopped herbs. If you don't like garlic, no worries, add chopped bell pepper. This recipe reminds me of a Mediterranean version of a dry-er pico de gallo. Have fun!

9 out of 9 people found this helpful.

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