Vegan Black Olive Tapenade
A bold, briny, and savory vegan tapenade made with black olives, capers, fresh parsley, and a hint of lemon. Ready in just 5 minutes!
Bring the vibrant, salty flavors of the Mediterranean to your table with this incredibly simple and delicious Vegan Black Olive Tapenade. Combining the deep brininess of black olives with tangy capers, zesty lemon, and fresh parsley, this rich spread comes together in just five minutes. Perfect for entertaining or a quick gourmet snack!
Why This Recipe Works
Unlike traditional tapenades that often rely on anchovies for umami, this vegan version uses a clever combination of Dijon mustard and capers to achieve that essential salty, complex depth. Pulsing the ingredients rather than fully pureeing them ensures a satisfyingly rustic, chunky texture that holds up beautifully on toasted baguettes or crackers.
Chef's Pro-Tips
- Choose quality olives: Since olives are the star of the show, try to use high-quality, flavorful black olives like Kalamata or Nicoise rather than canned mild black olives for the best taste.
- Don't over-process: You want a textured, chunky spread, not a smooth paste. Pulse carefully and scrape down the sides of the food processor as needed!
Ingredients
Tapenade
- 270 gpitted black olives
- 20 gcapers, rinsed and drained
- 1 clovegarlic, peeled and smashed
- 10 gfresh flat-leaf parsley, chopped
- 1/2 tspDijon mustard
- 1 tbspfresh lemon juice
- 3 tbspextra-virgin olive oil
- to taste black pepper
Instructions
Instructions
- Add olives, capers, garlic, and the 1/2 teaspoon of Dijon mustard to a food processor.
- Pulse 5 to 6 times until coarsely chopped.
- Toss in the fresh parsley.
- Pour in the lemon juice and olive oil.
- Pulse 2 to 3 more times until it forms a chunky paste.
- Season with black pepper and enjoy!