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This vegan Green Olive Tapenade recipe is a powerhouse of flavors from capers, garlic, and olives, thanks to our friends at California Ripe Olives! It adds a rich, salty punch with a touch of spice and zest to any dish. This 5-minute French specialty makes the perfect spread for crusty bread and crisp crostini, and gives pasta, salads, soups, and entrees an instant unique flavor boost.
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Table of Contents
- What is a Tapenade?
- Why You’ll Love This Vegan Green Olive Tapenade Recipe
- Ingredients for Green Olive Tapenade
- How to make Green Olive Tapenade
- Toni’s Recipe Tips for Making Green Olive Tapenade
- FAQs:
- Serving Suggestions
- Storage Instructions
- Other Vegan Spread Recipes To Consider:
- Green Olive Tapenade Recipe
What is a Tapenade?
Traditional Tapenade is a simple spread recipe from France made with olives, capers, and anchovies. They are either chopped finely resembling a relish, blended into a puree, or pounded to a paste-like consistency. The word Tapenade is derived from the Provencal term for capers: ‘tapenas’. This recipe omits the anchovies and calls for other plant ingredients to achieve the robust and zippy flavors of the traditional version.
Why You’ll Love This Vegan Green Olive Tapenade Recipe
This savory green olive tapenade recipe packs an explosion of flavors that will have you seeking new ways to enjoy it. It goes well with a wide range of dishes and snacks. I like using it as a dip for veggies or chips (like these air fryer tortilla chips). Also, it’s great to add to salad dressings (like this ginger salad dressing and 2-minute oil free salad dressing) or used as a marinade.
Additionally, you can also spread this olive tapenade over toasted baguette slices or crackers (like these rosemary vegan crackers) for a classic party hors d’œuvre. The best part? It is versatile, customizable, and super quick, and easy to make!
Looking for more tried and tested recipes for dips and spreads? Don’t miss creamy tomatillo avocado salsa verde, the best mushroom pâté, this easy hummus recipe, and pistachio hummus.
Ingredients for Green Olive Tapenade
You only need a few ingredients for this quick and easy tapenade recipe. Combine them with olive oil and other optional ingredients to make the dish. That’s as simple as it gets.
California Green Olives – The absolute freshest olives! These green olives have a firmer texture because they are harvested still unripe. Using green olives also makes this condiment more visually appealing compared to using black olives.
How to make Green Olive Tapenade
Tapenade is the quickest and easiest way to give any dish a classic French flair.
Step 1: In a food processor, add olives, capers, garlic, and optional ingredients. Pulse it 8 to 10 times or until you achieve a chunky tapenade consistency. Easy peasy!
Toni’s Recipe Tips for Making Green Olive Tapenade
- Drain Ingredients: Drain the olives and capers thoroughly, and dry the parsley well after rinsing. This will prevent a soggy Tapenade.
- Adjust Consistency: If you like your Tapenade smoother and less chunky, pulse a few more times until you achieve the right consistency. Then, you can add more olive oil if the mixture becomes too dry.
- Reduce Saltiness: If you prefer it less salty, drain the olives and capers and soak them for a few hours in cold water. This will gradually reduce the saltiness out of them.
- Add More Nuts: Give this spread another layer of flavor and texture by adding pine nuts into the mix!
- Add More Herbs: Also, you can use other herbs that you like. Basil, mint, and cilantro are good options.
FAQs:
I prefer using canned olives because it lessens my preparation time. However, feel free to use fresh ones if you do not mind spending time removing their pits.
It’s generally served/spread on bread, but you can also use it in canapés or appetizers, as a dip or dressing, or stirred into soups, stews, and sauces. The options are endless.
Yes, you can. A blender is the easiest and most effective food processor substitute. If you do not have either, you can use a mortar and pestle instead.
Serving Suggestions
- Bread: Spread on hunks of easy no-knead bread, focaccia, or vegan garlic bread. It’s also great for crostini or toasted bread.
- Crackers/Chips: Serve it with your favorite crackers, including these vegan rosemary crackers or air fryer tortille chips.
- Charcuterie Board: Tapenade makes a fancy addition to a grazing platter, whether a traditional vegan charcuterie board, or a special occasion Christmas charcuterie.
- Pasta/Pizza: Toss with a simple pasta and some extra olive oil. Or scoop a spoonful on top of other pasta dishes (like avocado pesto or sun dried tomato pasta salad) or even pizza (like this Mediterranean hummus pizza.)
- Dips: Speaking of hummus, a big dollop mixed in your hummus adds fantastic flavor.
- Sandwiches/Wraps: Spread inside a sandwich or wrap, like this mushroom sandwich, pesto tofu sandwich, or collard green wraps.
- Protein: Serve a dollop as a sauce on top of a main like BBQ tofu steak. Or use it to dip crispy tofu sticks in.
- Veggies: Level up a simple veggie like parsley potatoes, roasted asparagus, or crispy green beans.
Storage Instructions
Fridge: If you have any leftover tapenade, keep it in an airtight jar and store it in the fridge. It will be good for at least 5-7 days.
Freezer: You can also keep it in the freezer for at least 3 months. It is also better to sterilize jars before using them for longer storage. This also prevents mold from forming. Wash jars in soap and water. Jars can be sterilized in 3 ways:
- Oven – Place jars and lids in an oven for 20 minutes.
- Stovetop – In a deep saucepan, fill it with water, and place jars and lids in the saucepan. Bring this to boil over high heat, then reduce it to medium heat and boil for 10 minutes.
- Dishwasher – Place jars, lids in the dishwasher and set to the hottest cycle. Remove and dry them with a paper towel.
Other Vegan Spread Recipes To Consider:
Vegan Appetizers
Spicy Lentil Kalamata Spread
Vegan Appetizers
Easy Avocado Spread
Vegan Appetizers
Vegan Curry White Bean Dip
Vegan Appetizers
Pistachio Hummus
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Green Olive Tapenade
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Ingredients
Instructions
- Place the olives, capers, garlic cloves, and optional ingredients into a food processor and pulse 8 to 10 times, until it turns into a chunky tapenade.
Notes
-
Drain Ingredients: Drain the olives and capers thoroughly, and dry the parsley well after rinsing. This will prevent a soggy Tapenade.
-
Adjust Consistency: If you like your Tapenade smoother and less chunky, pulse a few more times until you achieve the right consistency. You can add more olive oil if the mixture becomes too dry.
-
Reduce Saltiness: If you prefer it less salty, drain the olives and capers and soak them for a few hours in cold water. This will gradually reduce the saltiness out of them.
-
Add More Nuts: Give this spread another layer of flavor and texture by adding pine nuts into the mix!
-
Add More Herbs: You can also use other herbs that you like. Basil, mint, and cilantro are good options.
