Green Olive Tapenade

This tasty green olive tapenade is a super quick appetizer that’s economical, easy, and full of fresh flavors. It’s also vegan, healthy, and gluten-free. Serve it with focaccia, breadsticks or crispy panini rolls.

Published on Aug 2022 /Updated on Dec 2024

I’m re-sharing this cold appetizer recipe I published two years ago today. It’s a simple green olive tapenade, a delicious party food recipe for any occasion!

If you’re unfamiliar with tapenade, traditionally, it is a briny olive spread made with olives, capers, and anchovies. But to make this recipe vegan and easy, 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 to create a delicious Italian-style dip full of fresh flavor. It’s a no-brainer, super versatile, and can be made using pantry staples at a moment’s notice.

You can serve this green olive tapenade without anchovies as a tasty appetizer, but its salty tangs can quickly jazz up even the most boring dishes.

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

It’s super easy, quick, and tastes delicious.

List of the ingredients

• Green olives
• Sun-dried tomatoes
• Herbs (oregano, parsley)
• Extra virgin olive oil
• White wine vinegar
• Garlic
• Chilli flakes (optional)
• Salt & pepper

How to make green olive tapenade

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

• Combine olives, sun-dried tomatoes, herbs, garlic, chilli, and salt in a food processor.
• Pulse until coarsely chopped.
• Add the olive oil and 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! : )

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 been pitted (you might 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 rich, sweet flavour and works 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.

Storage tips & leftovers

The tapenade leftovers can be stored in an airtight container in the refrigerator for up to 4 days, making this recipe the perfect party food appetizer. However, leftovers are freezable for up to 2 months and can be thawed overnight in the refrigerator.

Fancy more easy Mediterranean appetizers?

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

• You might like these quick and easy recipes like caprese skewers, spicy olives, sun-dried tomato paste, chickpeas bruschetta, or marinated mozzarella.
• Turn the oven to bake terrific Italian focaccia, tomato focaccia, focaccia with olives or crispy breadsticks. Also, a delicious Gorgonzola pizza, artichoke or caprese pizza will be great to share!
• Fancy some Italian street food? These yummy Italian rice balls or mozzarella in carrozza are the perfect recipes for you!

Are you looking for more recipes to use up olives? I’m sure you’ll love this collection of yummy olive recipes, including pasta, pizza, salad, antipasti, bruschetta and more.

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

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