Vegan Olive Tapenade {10 min appetizer}
This vegan olive tapenade is the perfect quick and easy appetizer. It is garlicy, salty, spiced and loaded with Mediterranean flavor! It takes less than 10 minutes to make and will wow any dinner guest! This tapenade is perfect for spreading or dipping or as an addition to your sandwiches or avo toast!
How to make vegan olive tapenade
This easy vegan olive tapenade recipe only takes 10 minutes from start to finish! All you need is a food processor or high speed blender. I used my Vtiamix for this recipe!
Just add all of your ingredients into your blender or food processor. Pulse until the olives are broken up into small pieces. Be careful not to over blend and turn it into mush!
Serve your tapenade in a small bowl with a teaspoon for serving!
How to serve your olive tapenade
As a dip for veggies or crackers!
As a spread on some toasted French baguette, crackers, or on your sandwich or avo toast!
Added to a vegan charcuterie board along with some other dips like some guacamole, hummus and vegan cheese!
Made into mini open sandwiches. Add on top of some toasted baguette with some hummus and arugula!
Add it to your pizza for a salty, garlicy kick!
Some tips from Steph
Make it oil free! Swap the olive oil with olive brine to make this recipe oil free!
Switch up the olives! Any olives will work in this recipe! You can use Kalamata, black, green, or a mix of all three!
Add some other flavors! Basil and capers would work well here as well!
This recipe is very garlic forward! (which I love haha) But if you prefer less of a garlicy flavor just stick to one clove of garlic. Otherwise add two cloves!
Other recipes you will love
Vegan Caprese Skewers with Balsamic Glaze
Firecracker Tofu with Crispy Rice Paper Wrapping
Vegan Civeche with Hearts of Palm
Vegan Summer Rolls with Crispy Tofu
The Fluffiest Pretzel Bites with Homemade Cheese Sauce
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Vegan Olive Tapenade {10 min appetizer}
Ingredients
- 1 6 oz jar Pimento Stuffed Green Olives
- 1 6 oz jar Black Olives
- 1-2 cloves Garlic
- 2 tbsp Chopped Parsley
- 1 tbsp Olive Oil or olive brine for oil free
- 1 tsp Oregano
- Pinch of Red Chili Flakes optional
- Black Pepper to Taste
Instructions
- Add all ingredients into a high speed blender or food processor.
- Pulse until the olives break apart into small pieces but be careful not to over blend or it will become mushy!
- Serve with some crackers, toasted baguette, or use it as a spread or dip.