Green Olive Tapenade

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This tasty green olive tapenade makes a super quick appetizer that’s economical, easy, and full of fresh flavors. It’s also vegan, healthy, and gluten free.

Serve it with bruschetta, focaccia, breadsticks or crispy panini rolls. This last-minute recipe is perfect for a party anytime.

Top view of a white bowl full of green olive tapenade served with crusty bread.

If you’re not familiar with tapenade, traditionally the recipe is essentially a briny olive spread made with olives, capers and anchovies.

To make this recipe vegan and easy to make with essential pantry staple, I left out capers and anchovies and I used only green olives, extra virgin olive oil, herbs, and sun-dried tomatoes for a touch of sweetness.

Everything is blended together to create a delicious Italian-style dip at a moment’s notice, absolutely a no-brainer, super versatile and perfect to please everyone!

You can serve this green olive tapenade without anchovies as a tasty appetizer, but its salty tangs is also great to easily jazz up even the most boring of dishes.

I love to use it as a kind of dressing or “pesto” as well as to add extra flavor to fresh tomato salad, quick spaghetti with garlic, spicy chickpea salad.

It’s super easy, quick, and tastes delicious, ENJOY!

List of the ingredients

  • Green olives
  • Sun-dried tomatoes
  • Herbs (oregano, parsley)
  • Extra virgin olive oil
  • White wine vinegar
  • Garlic
  • Chili flakes (optional)
  • Salt & pepper
The ingredients to make the green olive tapenade are arranged over a white background.

How to make green olive tapenade

(Note: this is a quick description, the full recipe is at the bottom of the page)

  • In a food processor, combine olives, sun-dried tomatoes, herbs, garlic, chili, salt.
  • Pulse until coarsely chopped.
  • Add the olive oil, the vinegar, and pulse a few times until a chunky paste forms, scraping down the sides as needed.
  • Season to taste with salt and pepper and serve at room temperature. Done! : )
Top view of a food processor full of the ingredients to make this olive tapenade.

Recipe notes

Green olive tapenade ingredients

Olives: convenient jarred pitted green olives are perfect for this recipe, but check each one to ensure that it’s actually been pitted (you might to find some olive pits along the way!).

Sun-dried tomatoes in olive oil: I used soft sun-dried tomatoes packed in olive oil instead of anchovies and capers. This classic Italian pantry staple adds its rich sweet flavor and works so well with olives and aromatic oregano.

Herbs: I used fresh parsley and dried oregano for a more aromatic flavor.

Extra virgin olive oil: although the olive oil from the jarred sun dried tomatoes would work in this recipe, I prefer to use good-quality extra virgin olive oil to enhance the olive flavor.

Vinegar: for a touch of acidity! Either white or red wine vinegar would work too.

Salt & pepper: to taste.

Close-up of a chunky tasty green olive tapenade.

How to store Green Olive tapenade

Store the tapenade leftovers covered in airtight container in the refrigerator for up to 5 days.

Any olive leftovers?

If you are looking for more recipes to use up olives? I’m sure you’ll love this collection of yummy olive recipes that features pasta, pizza, salad, antipasti, bruschetta and more…

Close-up of a crusty piece of bread with green olive tapenade. Breadsticks and bread in the background.

Fancy more easy Mediterranean appetizers?

You might love these stellar appetizer recipes to enjoy an Italian-style get together with family and friends!

If you make this green olive tapenade, or you have a question, let me know by leaving a comment. I would love to hear from you! x

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Green Olive Tapenade

This tasty green olive tapenade makes a quick appetizer that's economical, easy, and full of fresh flavors. It's also vegan and gluten free.
The recipe yields about 8-10 small servings.
Prep Time10 minutes
Total Time10 minutes
Course: Appetizer, Appetizers
Cuisine: Italian
Keyword: Green olive tapenade
Servings: 10
Author: Katia


  • 1 ½ cup (180 grams) green olives in brine, pitted
  • 5 (50 grams) sun-dried tomatoes packed in olive oil
  • 1 small garlic clove, sliced
  • 1 teaspoon dried oregano
  • 1 small bunch fresh parsley
  • ¼ teaspoon chili (optional)
  • ¼ heaped teaspoon fine salt, plus more to taste
  • 3 Tablespoon olive oil
  • 1 Tablespoon white wine vinegar
  • freshly ground black pepper


  • In a food processor, combine pitted olives, sun-dried tomatoes, garlic, chili, salt. Pulse 2 to 3 times until coarsely chopped.
  • Add the olive oil, the vinegar, and pulse a few more times until a chunky paste forms, scraping down the sides as needed. Taste and adjust the seasoning to taste. Serve at room temperature.

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