Olive Tapenade + 20 ways to use it | via #vegan #glutenfree
30 min or less, Appetizers, Easy, Gluten Free, Nut free, Snacks, Under 400 calories, Vegan Recipes

Olive Tapenade + 20 ways to use it

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Super easy olive tapenade + 20 ways to use it. This is a great spread for bread, crackers and so many other dishes! 

Sliced and toasted french bread slices topped with olive tapenade.

This recipe is so easy and perfect for entertaining. Just add all the ingredients in a food processor or blender and process until combined. See below for all the ways you can use it…

Olive Tapenade + 20 ways to use it | via #vegan #glutenfree

20 ways to use Olive Tapenade:

  1. Mix the tapenade with hummus and place on pita bread topped with some arugula.
  2. Spread on crackers, pita chips, crackers, or bread.
  3. Stuff portobello mushrooms with the tapenade.
  4. Mix it in with some pasta, polenta, or gnocchi.
  5. Enjoy with some fresh veggies- carrots, celery, etc.
  6. Mix this in with vegan “tuna” salad sandwiches.
  7. Make a mixed plate of hummus, pita bread, falafel and olive tapenade.
  8. Add on a pizza in the place of sauce.
  9. Use as a sandwich spread. Add a little non-dairy mayo to make it more creamy.
  10. Mix some in with baked spaghetti squash.
  11. Scoop a little on the top of a Greek salad.
  12. Make a cold pasta salad with veggies and use the tapenade as the dressing with lemon juice.
  13. Make a Mediterranean veggie burger with tapenade, red onion, tomato and parsley.
  14. Spread on a bagel for breakfast.
  15. Add it to your avocado toast.
  16. Add to bread dough and bake for an amazing olive loaf.
  17. Put together some mini-sandwich appetizers, with sandwich bread or wraps, vegan cream cheese or dairy free mayo, olive tapenade, roasted red peppers and red onion.
  18. Stuff the olive tapenade inside Peppadew peppers, with a little vegan cream cheese or on their own.
  19. Add a couple tablespoons to an Egg-less Salad Sandwich in the place of relish.
  20. Create your own vegan version of a caprese salad with roasted red peppers, fresh basil, olive tapenade, and drizzle with balsamic vinegar.

As you can see, there are SO many ways to use olive tapenade. I love to serve this as a party appetizer, or just eat on small slices of toasted french bread. So good!

Closeup shot of a bowl of olives.

Olive Tapenade + 20 ways to use it (Vegan, Gluten Free)

Olive Tapenade + 20 ways to use it | via #vegan #glutenfree

Super easy olive tapenade + 20 ways to use it. This is a great spread for bread, crackers and so many other dishes!

  • Prep Time: 15 minutes
  • Total Time: 15
  • Yield: 2 1x
  • Category: Appetizers
  • Method: Food Processor


  • 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


  1. Add all ingredients to a food processor or high powered blender. Process until blended. Serve.
  2. Store in an airtight container. Lasts for 2-3 days in the fridge.


  • Serving Size: 2 tablespoons
  • Calories: 185
  • Sugar: 5.7
  • Sodium: 296.5
  • Fat: 15.6
  • Carbohydrates: 12.1
  • Protein: 3.4

Keywords: olive tapenade

Hi, I'm Christin- thanks for stopping by my happy place! Here you will find healthy, original meat-free recipes. No matter where you are in your health journey, I hope I can help and inspire you. Read more...

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