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This easy olive tapenade is a bold, briny spread made with olives, capers, and fresh herbs—all blended together in just minutes. It’s packed with flavor and perfect for everything from appetizers to quick meals.
In this post, you’ll not only learn how to make olive tapenade at home, but also discover 20 easy ways to use it, from spreading on toast to adding it to pasta, salads, and more.
This vegan olive tapenade is naturally gluten-free and great for meal prep or entertaining.
Why you’ll love this recipe:
- Ready in under 10 minutes
- Bold, salty, and full of flavor
- Made with simple ingredients
- Perfect for appetizers, snacks, and meals
- Includes 20 easy ways to use it
Watch how to make Olive Tapenade in under 1 minute:
What is Olive Tapenade?
Olive tapenade is a French spread made from finely chopped olives, capers, and olive oil. Traditional versions may include anchovies, but this vegan version skips them while still delivering a rich, briny flavor.
20 ways to use Olive Tapenade:
Here are some easy and creative ways to use olive tapenade:
- Spread on crackers, pita chips, or toasted bread
- Mix with hummus and serve on pita with arugula
- Use as a sandwich spread for wraps or sandwiches
- Add to avocado toast or bagels
- Serve as a dip with fresh veggies (carrots, celery, etc.)
- Stuff into mushrooms or peppers (portobello or Peppadew)
- Add to pizza in place of sauce
- Toss with pasta, gnocchi, or polenta
- Mix into pasta salad with veggies and lemon juice, like this Za’atar Pasta Salad
- Stir into baked spaghetti squash
- Add to vegan “tuna” salad sandwiches or Egg-less Salad Sandwiches
- Top a Greek salad or Mediterranean-style salad
- Build a Mediterranean platter with hummus, falafel, and pita
- Use in veggie burgers with tomato, red onion, and herbs
- Make mini sandwich appetizers with roasted red peppers and vegan cream cheese
- Add to bread dough for a savory olive loaf
- Spread on toast with a drizzle of olive oil
- Add to grain bowls for extra flavor with Tzatziki Sauce
- Mix with vegan mayo for a creamy spread
- Create a vegan caprese with roasted red peppers and basil
How to make this recipe for Olive Tapenade:
- Add all ingredients to a food processor (STEP 1 below).
- Pulse until finely chopped and combined; don’t over-blend. (STEP 2 below)
- Taste and adjust seasoning if needed.
- Serve immediately or store for later use.
Tips to make the perfect tapenade:
- Balance the flavor: Adding about 1 teaspoon of maple syrup helps balance the briny, acidic flavors. You can leave it out or adjust to taste after blending.
- Use a food processor: A food processor works best for this recipe. Blenders can struggle with the thicker texture and may not blend as evenly.
- Try different olives: Mix and match varieties for more complex flavor. If using fresh olives from an olive bar, be sure to remove the pits first.
Store in an airtight container in the fridge for 2–3 days.
Freezing may affect the texture, so it’s best enjoyed fresh.
Yes! Try a mix of green and kalamata olives for the best flavor.
If you try this recipe, please let me know! Leave a comment, rate it, and tag a photo #veggie__chick on Instagram. I just love to see my recipes being made in YOUR kitchen!
Easy Olive Tapenade Recipe (+ 20 Ways to Use It)
Pin RateIngredients
- 1 jar - 10 ounce pitted green olives (Picholine olives if possible), drained
- 1 jar - 10 ounce pitted kalamata olives drained
- 1/2 cup sundried tomatoes - I prefer to use dried, found in the produce section. If using sundried tomatoes from can soaked in olive oil, drain olive oil first
- 1/4 cup chopped parsley
- 2 tablespoons capers
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons olive oil
- 2 garlic cloves - minced
Instructions
- Add all ingredients to a food processor. Pulse until finely chopped and combined. Taste and adjust seasoning if needed.
- Store in the fridge for 2–3 days or serve immediately.
Notes
- This olive tapenade is incredibly versatile—be sure to check out the full post for 20 easy ways to use it, including pasta, sandwiches, appetizers, and more.
- For best texture, pulse (don’t fully puree) to keep a slightly chunky consistency.
- A small amount goes a long way—start with 1–2 tablespoons per serving.
- Store in an airtight container in the fridge for up to 2–3 days.
Nutrition
Update Notes: This post was originally published in January 2016, but was republished with tips and FAQs in May 2026
Jenni Bourne says
Great recipe but please note that all mayonaise is non dairy – its eggless mayo that you want to purchase or make.
Christin Russman says
Yes of course. Thanks Jenni! =) I appreciate it.
Debra W says
Loved this tapanade. Just the right amount of tang to offset the salty olives and capers. I subbed artichoke hearts for sun-dried tomatoes, because that’s what I had on hand.
Christin Russman says
I’m so happy you loved it Debra! =) I love the artichoke hearts idea!
Sarah T says
This is delicious spread on toasted sourdough. We made some more and added avocado, some chilli, garlic, ginger and turmeric for a real health boosting spread 🙂
Christin Russman says
Thank you Sarah! I’m so glad you enjoyed it. Your additions sound amazing!! =)
Kathy R. says
Hi Christin,
Thank you so much for sharing this helpful article with me. I really appreciate it! I will definitely be trying out the methods they suggest after I make this lovely recipe!
Kathy R. says
I can’t wait to try making this recipe. It sounds like Heaven!! I’m wondering though if it can be frozen since I’m the only one in the house who will be eating it. (I’m trying to watch my weight.)
Thank you, Christin, for always sharing your wonderful recipes with us!! <3
Christin Russman says
Thank you Kathy, you are so sweet! In terms of freezing, I’m not really sure, but I did find this article that says it’s possible. I hope this helps. Let me know how it goes!