Vegan Olive Tapenade

Vegan olive tapenade

The Spruce 

  • Total: 10 mins
  • Prep: 10 mins
  • Cook: 0 mins
  • Servings: 16 servings
Nutritional Guidelines (per serving)
37 Calories
3g Fat
3g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 16
Amount per serving
Calories 37
% Daily Value*
Total Fat 3g 3%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 75mg 3%
Total Carbohydrate 3g 1%
Dietary Fiber 0g 2%
Protein 1g
Calcium 23mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Vegan olive tapenade is a great spread to serve with crackers for an easy gourmet appetizer or hors d'oeurves for any party where you're expecting vegetarian or vegan guests (or just guests who like good food!). This simple and easy homemade olive tapenade recipe uses two kinds of olives to give a pleasing color combination to the dish.

Olive tapenade can be served in a small dish alongside your favorite crackers, flatbread or toasted slices of baguette, or use it to top off some homemade hummus for a layered dip with a beautiful presentation. It's the perfect starter for a summer lunch or dinner on the patio or poolside. You can also enjoy it with a glass of chilled white wine.

Some more ideas for using up homemade tapenade? Putting olive tapenade on bread adds a lovely zing to vegetarian sandwiches, or you can also toss it with pasta for hot or chilled noodle dishes.

This recipe is both vegetarian and vegan and can be prepared in just a few minutes using a food processor or a knife to mince the ingredients finely.


  • 1/2 cup black olives
  • 1/2 cup green olives
  • Optional: 1 tablespoon capers
  • 2 cloves garlic
  • 2 tablespoons olive oil
  • 1 teaspoon lemon juice
  • 1/4 teaspoon black pepper (or to taste)

Steps to Make It

  1. Gather the ingredients.

    Olive tapenade ingredients
    The Spruce 
  2. If you've got a food processor, you can process all the ingredients for a few seconds. Don't process too finely, since tapenade should not be completely smooth, but more of a thick and chunky paste. Of course, you can also process it to whatever texture you prefer!

    Put in food proccessor
    The Spruce 
  3. Serve the tapenade with crackers, flatbread, baguette, or slices of toasted artisan bread.

    Serve with crackers
    The Spruce 
  4. Enjoy!


  • Place it in a small bowl with a butter knife for guests to top the bread or crackers. 
  • If you don't have a food processor, finely mince the olives and garlic, then combine with all the other ingredients, mixing well.
  • Also, consider using it to top hummus and add a layer of flavor, or mix it in with hummus for a dip.
  • Olive tapenade doesn't have to be refrigerated before serving, but you should refrigerate any leftovers. You can use it for a few days after preparation if you keep it cold.