Mediterranean Olive Tapenade
Yields: ~1½ cups
Prep Time: 10 minutes
Total Time: 10–15 minutes
Dietary: Vegan, Gluten-Free
Ingredients
Tapenade
1 cup Kalamata olives, pitted
1 cup green olives, pitted
2 cloves garlic, minced
3 Tbsp fresh parsley, chopped
2 Tbsp capers (optional, for tang)
2 Tbsp vegan feta or aged vegan cheese (optional, for creaminess)
3 Tbsp extra virgin olive oil
1 Tbsp lemon juice
2 Tbsp pine nuts (or walnuts/almonds for a rustic variation)
½ tsp chili flakes (optional, for a little heat)
Black pepper, to taste
For Garnish
Drizzle of olive oil
A few pine nuts
Sprinkle of chili flakes or fresh parsley
Instructions
1. Prep the Ingredients
Make sure all olives are pitted to protect your blender or food processor.
Roughly chop the garlic and parsley.
2. Blend the Tapenade
In a food processor, combine:
Olives, garlic, parsley, capers, vegan cheese (if using), nuts, lemon juice, and chili flakes.
Pulse a few times until the mixture is roughly chopped.
While pulsing, slowly drizzle in olive oil until you get a thick paste — smooth but still textured.
3. Adjust & Taste
Taste and adjust:
Add more lemon juice for brightness.
Add a bit more olive oil for a silkier texture.
Add black pepper to taste (no need for extra salt — the olives provide plenty).
4. Serve
Transfer the tapenade to a small serving bowl.
Garnish with:
A drizzle of olive oil
A few pine nuts
A sprinkle of chili flakes or parsley
Serve with pita, sourdough, crostini, flatbread, or as part of a mezze platter.
Tips & Variations
🌿 Rustic Version: Hand-chop everything for a chunkier, rustic texture.
🍋 Herby Twist: Add basil, thyme, or oregano.
🌰 Nut-Free: Skip pine nuts — use sunflower seeds instead.
🍝 As a Pasta Sauce: Toss with warm pasta and a splash of pasta water for a Mediterranean-style olive pesto.
🧊 Storage: Store in an airtight jar in the fridge for up to 7 days.
💬 Q&A
Q1: Can I freeze olive tapenade?
A: Yes! Spoon it into small freezer-safe containers or ice cube trays, cover tightly, and freeze for up to 3 months. Thaw in the fridge and stir before serving.
Q2: What can I use if I don’t have a food processor?
A: You can finely chop all ingredients by hand for a rustic tapenade. It’ll take a bit longer, but the texture and flavor are beautifully artisanal and fresh.