Go Back Email Link
+ servings
A bowl of olive tapenade

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

4.67 from 3 votes
Pin
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 2
Super easy olive tapenade + 20 ways to use it. This is a great spread for bread, crackers and so many other dishes!
Print

Ingredients

  • 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 or high powered blender. Process until blended. Serve.
    Olive Tapenade ingredients in food processor
  • Store in an airtight container. Lasts for 2-3 days in the fridge.

Notes

20 Ways to Use this 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 sauce with 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 it on a pizza in the place of sauce.
  9. Use as a sandwich spread. Add a little non-dairy/eggless 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/eggless mayo, olive tapenade, roasted red peppers and red onion.
  18. Stuff the olive tapenade inside Peppadew peppers, with a little vegan cream cheese.
  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.

Nutrition

Serving: 0.25cup | Calories: 114kcal | Carbohydrates: 8.2g | Protein: 1.5g | Fat: 9.5g | Sodium: 576mg | Sugar: 2g
Did you make this recipe?Mention @veggie__chick or tag #veggiechick