Tapenade is a spread and condiment that's usually either finely chopped or pureed mix of olives, capers, and anchovies. This recipe also calls for sundried tomatoes, fresh herbs, and garlic. You can add the anchovies but I skipped them to keep this recipe vegan-friendly.

Is this tapenade vegan?

Yes! Classic tapenade is made with anchovies but I skipped them here to keep the recipe 100% vegan. You can always add them if you wish!

Can I freeze the leftovers?

I don't recommend it. The olives are going to be too mushy once you defrost them. The tapenade is best served fresh.

Where is tapenade from?

The condiment originated in the Provence region of Southern France. It comes from the French word "tapenas" which means capers. It's traditionally served on bread as a spread or with fish or vegetables.

Mediterranean Olive Tapenade

Name: Mediterranean Olive Tapenade
Prep time: 15 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: 1 cup kalamata olives, pitted; 1 cup green olives, pitted (or mixed olives - whatever you prefer); ½ cup tightly packed sundried tomatoes in oil, drained; 2 heaping tbsp capers; ¼ cup finely chopped fresh parsley; 2 tbsp finely chopped fresh oregano; 1 clove garlic, grated; ¼ cup extra virgin olive oil; ½ lemon, juiced; ½ tsp freshly ground black pepper

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5 from 1 review

Mediterranean Olive Tapenade

Recipe by Veronika | thehealthfulideas

This Mediterranean Olive Tapenade is a delicious addition to any dish and is the perfect way to add a Mediterranean flavor to your meal.

Total Time15 minutes
Yield4-6 1x
DietVegan

Ingredients

Units Scale

1 cup kalamata olives, pitted
1 cup green olives, pitted (or mixed olives - whatever you prefer)
1/2 cup tightly packed sundried tomatoes in oil, drained
2 heaping tbsp capers
1/4 cup finely chopped fresh parsley
2 tbsp finely chopped fresh oregano
1 clove garlic, grated
1/4 cup extra virgin olive oil
1/2 lemon, juiced
1/2 tsp freshly ground black pepper

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Instructions

Chop the kalamata olives, green olives, sundried tomatoes, and capers. You can chop them roughly or finely, depending on the texture you prefer. Alternatively, you can do this in a food processor but for more texture, I highly recommend chopping everything yourself.
Add the chopped olives, sundried tomatoes, and capers to a mixing bowl with chopped fresh parsley and fresh oregano.
Grate in one clove of garlic using a microplane (or add minced garlic if you don’t have a microplane grater).
Add olive oil, freshly squeezed lemon juice, and black pepper.
Toss everything together until well combined.
Serve the tapenade with crackers or toasted bread as an appetizer, and add it to salads, bowls, or as a garnish for dips.

Notes

Storing: Store any leftovers in an airtight container in the fridge for up to 4 days.

Prep Time: 15 minutes
Category: Appetizer
Method: No-cook
Cuisine: Mediterranean

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Find it online: https://thehealthfulideas.com/mediterranean-olive-tapenade/