Briny, bold, and bursting with Mediterranean flavor, olive tapenade is a quick and delicious spread made with olives, garlic, and olive oil. It makes excellent dip for a rustic appetizer, topping crostini, or adding depth to sandwiches and pasta. Learn how to make classic mixed olive tapenade without anchovies in just 5-minutes - perfect for charcuterie boards, picnics, or cocktail parties.
This olive tapenade recipe delivers a savory punch in every bite. It is full of salty, earthy and rich olives, the sweet, chewy sun-dried tomatoes, pungent fresh garlic, and a bright note of lemon. Homemade Olive Tapenade recipe is vegan, grain-free, gluten-free and dairy-free condiment. It qualifies to be Paleo, Whole30, and Keto friendly. The net carb count for each serving is only 3 grams.
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Traditional classic olive tapenade includes anchovies and capers. In this vegan tapenade, I am omitting both. Instead, I am adding sun dried tomatoes and garlic. Feel free to make necessary changes as you like.
Making this dip reminds me of rolling greens of Tuscan countryside, filled with bright breezy sun soaked days. Also the farm fresh produce and abundant red wine. It instantly transports me back to the memories of wonderful Italian Holidays. So needless to say, I am a huge fan of this recipe.
This also is my favorite Mediterranean recipe to serve when I am hosting a party. This make ahead, 5 minute, no-cook dip tastes amazing and feels fancy. It is a surefire crowd pleaser. Whether it's my book club meet, wine testing or usual BBQ and potlucks, this easy recipe wins a praise.
Olive Tapenade Ingredients
This dip is a mix of olives, olive oil, fresh garlic, lemon juice, sun dried tomatoes, Italian seasoning and fresh ground black pepper. All of the ingredients get blended together in food processor.
Mediterranean influence of this dip comes from staple ingredients like olives, sun-dried tomatoes and Italian herbs. Each one of them is armed with their own element of bright, briny flavor and sweetness.
I prefer a mix of black and green olives. Manzanilla olives add touch of pimento to the dip. Kalamata olives also work well if you have them easily available.
Exact quantities of the ingredients are listed below in the recipe card.
How to Make
To make olive tapenade, combine pitted olives, garlic, and olive oil in a food processor. Pulse until you achieve a coarse, spreadable texture. You can enhance the flavor with lemon juice, fresh herbs, or sun-dried tomatoes depending on the variation you prefer.
Pro Tips
- Always use pitted olives for ease of blending. Use high-quality olives packed in brine—not canned—for the best flavor and texture.
- Pulse, don’t purée: Blend in a food processor just enough to keep a coarse, spreadable texture.
- I highly recommend you taste the olives before using. Saltiness differs in large proportions in different brands. If you find olives to be too salty, then rinse them. You can also soak them in water for up to an hour, to pull the salt out into the water.
- This recipe makes olive tapenade with sun dried tomatoes. I am using dry packed sun dried tomatoes instead of oil based. That way, I get to add best testing olive oil in the recipe. Put dry sun dried tomatoes in warm water for 20 minutes so they liven it back up. If you use oil packed sun dried tomatoes, you don't need extra olive oil.
- I love budget friendly gourmet food. You can buy reasonably priced quality ingredients and make a big batch at home. It is so much cheaper than buying a ready made item at a store.
Serving Suggestions
- Crostini or crackers for a quick appetizer or party platter
- Spread on sandwiches or wraps for a salty flavor boost. Pairs particularly well with my Grilled Cheese with Mushrooms Sandwich
- Tossed with warm pasta and olive oil for a no-cook sauce.
- Served alongside hummus or cheeses on mezze or charcuterie boards
Mediterrien Tapenade Variations
- Green Olive Tapenade: Use Castelvetrano or Manzanilla olives for a milder, buttery flavor
- Sun-Dried Tomato Tapenade: Add chopped sun-dried tomatoes for sweetness and texture
- Capers Tapenade: Traditional Provençal twist with brined capers for umami depth
- Herb Tapenade: Mix in fresh basil, thyme, or rosemary for an herby upgrade
- Spicy Tapenade: Add a pinch of red pepper flakes or a chopped chili for heat
It keeps well in the refrigerator for up to 7–10 days in an airtight container. For best flavor, let it come to room temperature before serving.
Yes! You can freeze tapenade for up to 3 months. Use small portions or ice cube trays for easy defrosting.
Use briny black olives like Kalamata for traditional tapenade, or try green olives (like Castelvetrano) for a milder, buttery variation.
More Appetizer Spreads
- Greek Tzatziki Sauce - Full of Mediterranean flavors.
- Cherry Tomato Chutney
- Easy Italian Bruschetta
- Whipped Cottage Cheese - High Protein and easy dip
- Sour Cream and Chives Dip
- Indian 7-Layer Chaat Dip - A must try !
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📖 Recipe
Olive Tapenade without anchovies
Equipment
Ingredients
- 1 cup mixed olives pits removed
- ¾ cup sun-dried tomatoes roughly chopped
- 2-3 cloves garlic minced
- 2 teaspoons lemon juice
- ¼ cup extra virgin olive oil
- ⅛ teaspoon Italian Seasoning blend
- Black Pepper - per taste
- Fresh herbs like basil or thyme -for garnish optional
Instructions
- In a food Processor, pulse all ingredients until coarsely chopped. Transfer to serving bowl.
- Garnish with fresh herbs if desired and serve.
Notes
Nutrition
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This recipe was originally published on February 7, 2020. It is revised and republished on July15 , 2025 with quality updates and instructions.
Lois
So glad to find this recipe! Costco used to sell huge jars of tapenade that I used on pasta, crackers, sandwiches... I can't find any in stores that doesn't have bell peppers which I really dislike!
Terry
A perhaps silly question... Can I use canned Kalamata olives? The ones available at the deli in bulk, are horrendously expensive, here in Alberta, Canada 🇨🇦.
This looks like a great recipe. I started drooling on my phone, at the top pic of you, drizzling olive oil on the tapenade, atop the baguette. 🤗
Prajakta Sukhatme
You surely can use canned olives. Make sure to drain all the liquid before using. Thank you for the compliment. Hope you enjoy it!
Scarlet | Family Focus Blog
I love to try new vegan recipes. This olive tapenade looks delish!