Kalamata Olive Tapenade

This vegan Olive Tapenade is a really quick appetizer (like ready in under 5 minutes quick) that everyone always loves and thinks is so fancy! It is perfect for any holiday party, or any party any time of year, really. You can also use this vegetarian olive tapenade on everything from pasta, pizza, or even your morning bagel!

This post contains affiliate links. As Amazon Associates, we earn a small commission from qualifying purchases (at no cost to you). Click here to read our full policy about affiliate links.

---

My mom used to make olive tapenade for holidays and dinner parties all the time! Just like her curried pumpkin soup, it was one of her signature holiday dishes.  

And honestly, I always loved this one…even after she told me one of the main ingredients was anchovy paste. 

To a picky eater, that was a heavy blow.  Yet, I still continued to love and eat it. It was that good.

When I went to make a vegan version of my mother’s recipe for our own holiday festivities, I knew I could easily replace the anchovies with capers just like I had for our vegan Caesar dressing!  Such a simple swap, but it works in a wide variety of recipes.

This vegan version of one of my mother’s signature dishes doesn’t miss a beat!  It has all the flavor with none of the fish. It is, in a word, Perfect.

Why You’ll Love This Vegan Olive Tapenade

• Fast and easy to make – the perfect party food with the most minimal prep time and just a few ingredients
• Everyone loves it – and it’s a great addition to any holiday appetizer spread
• Versatile – you can use this vegetarian olive tapenade on sandwiches, in pasta or on pizza, or as a topping on a bagel with vegan cream cheese
• Simple – This vegan kalamata olive dip is all done in your food processor. No need for multiple bowls or dishes

What is Olive Tapenade Made Of?

This tasty tapenade only requires a handful of simple ingredients to make.

• Fresh garlic cloves – peeled
• Kalamata olives – jarred in water and “pitted”
• Capers
• Fresh parsley – chopped. 
• Lemon juice – use fresh-squeezed lemon juice for the best flavor
• Olive oil – Use the good stuff! We love Botticelli.
• Red miso – We love to use Miso Master. 
• Black pepper

How to Make Easy Olive Tapenade

This simple vegan kalamata tapenade is made in just a few simple steps.

Step 1: Place peeled garlic cloves and parsley in a food processor and pulse to mince. 

Make It Easy Tip: We love to use our WizNMix food processor to make this recipe because you can use the Cyclone Bulb to actually peel the garlic before you mince it. No cutting board needed!

Step 2: Add the rest of the ingredients. Pulse until everything is finely chopped. 

Kalamata Olive Spread Uses 

This kalamata olive tapenade is always a hit at a party alongside a large tray of chopped veggies and sesame or rice crackers, maybe some sliced baguette. 

These are just a few of our other favorite uses for this savory spread:

• Spooned or spread onto some sliced baguette, pita chips, crackers, or other sturdy toasted bread
• Great addition to store bought or homemade bruschetta
• Mix some in with pasta instead of or along with tomato sauce
• On a bagel or toast. It’s great mixed into your favorite vegan cream cheese
• As a delicious addition to your breakfast tofu scramble
• As an amazing Olive spread for sandwiches and wraps 
• Use it as a base for homemade pizza with or instead of red sauce
• Mix it with hummus for a new twist to your favorite garbanzo bean dip!

Tapenade Variations & Alterations

If you want to shake up and personalize your olive tapenade, here are some ideas:

• Feel free to try this recipe with a variety of olives for great blend of flavor 
• Add some rehydrated sun dried tomatoes
• Include some marinated mushrooms or eggplant when making your olive puree
• Add fresh herbs like rosemary or thyme for tasty flavor variations

Tips & Tricks

• Be sure to buy “pitted” olives to save yourself a lot of time and extra work
• I know you bought the pitted olives, but just take a moment to go through them and make sure all your olives have had the pits removed. Also look for any stems while you’re in there.
• Add a thin layer of olive oil to the top of the tapenade when storing in a jar or container to help prevent oxidation.

How to Store Leftover Tapenade

Leftover homemade tapenade will be good for up to 7 days when stored properly. 

Store tapenade in an airtight container with minimal space for extra air, add a small bit of olive oil to the top, and keep it in the coldest part of the fridge, usually in the back. 

We like to portion the tapenade into a few smaller jars. That way we only have one smaller jar open at a time and the unopened jars stay fresher longer.

Can I Freeze Olive Tapenade?

Olive tapenade can be frozen for up to three months. Place it in a freezer-safe bag and smooth it flat to get rid of excess air. 

You can also store it in an airtight container or glass jar leaving some room for expansion during freezing. 

Thaw the frozen tapenade in the refrigerator overnight before serving.

Are Black Olives and Kalamata Olives The Same Thing?

Black olives and kalamata olives are not the same thing. Kalamata olives have a more pronounced and tangier sort of fruity flavor than black olives, which are more minimally mild in flavor.

Kalamata olives are also a very specific variety of olive named after the city in Greece where they originated. This specific type of olive can’t even be harvested until it is fully ripened. 

Meanwhile, regular black olives are just the fully ripened fruit of any olive tree variety. Yes, that means green olives are just unripened olives picked early for their density, meatiness, and flavor

More Spreads for Crackers

• Balsamic Tomato Jam
• Garlic Tahini Sauce
• Vegan Beer Cheese Spread
• Vegan Whipped Feta Dip

If and when you make this kalamata olive tapenade, let us know by leaving a star rating and review below!