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4.88 from 8 votes

Olive Tapenade

This incredible dairy free spread bursts with savory, briny, and bright flavor in just five minutes and two simple steps. Make as an easy appetizer, or keep on hand as your new favorite condiment. The anchovy filets melt into the spread for an umami-rich punch—and don’t taste at all fishy, I promise! But if you’d like to make this vegan, feel free to leave them out.
Prep Time5 minutes
Total Time5 minutes
Course: Appetizer, Condiment, Dip
Cuisine: French
Diet: Gluten Free, Low Lactose
Servings: 8 people, as an appetizer
Author: Suzy Karadsheh

Ingredients

  • 1 cup pitted Kalamata olives
  • 1 cup pitted Castelvetrano olives
  • 3 oil-packed anchovy filets (optional)
  • 1 large garlic clove
  • 1 tablespoon water-packed capers, drained and rinsed
  • 1 teaspoon chopped thyme leaves
  • Black pepper
  • 1 teaspoon lemon juice
  • 1/4 cup extra virgin olive oil
  • Zest of 1 lemon
  • French baguette, cut into slices and lightly toasted, for serving (or sliced veggies, see note)

Instructions

  • Combine. In the bowl of a small food processor fitted with a blade, add the olives, anchovy, garlic, capers, thyme, a pinch of black pepper, and lemon juice. Close the lid and pulse a few times until the olives are chopped but not pureed. Slowly drizzle in the olive oil and pulse a few times to make a runny sauce.
  • Finish and serve. Transfer the olive mixture to a small serving bowl. Sprinkle the lemon zest on top. Serve with the toasted bread on the side.

Notes

  • To make this tapenade vegan: Simply leave out the anchovy filets. 
  • For a gluten-free option: This spread is also delicious with crudité in place of the bread.
  • If you don’t have a food processor: You can pound the ingredients in a mortar and pestle instead. You can also finely chop, then use the side of your knife along a sturdy cutting board to drag the ingredients to form a paste.
  • Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.

Nutrition

Calories: 112.9kcal | Carbohydrates: 1.6g | Protein: 0.8g | Fat: 12.1g | Saturated Fat: 1.7g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 8.8g | Cholesterol: 1.3mg | Sodium: 609.5mg | Potassium: 26.5mg | Fiber: 1.2g | Sugar: 0.2g | Vitamin A: 146.6IU | Vitamin C: 0.8mg | Calcium: 23.2mg | Iron: 0.3mg

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