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Olive Tapenade
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5 from 1 vote

Delightful Olive Tapenade

This olive tapenade is delicious on crackers, small baguette slices, etc. I'm sure there are many other ways to use it too - ENJOY!
Course Appetizer/Snack
Cuisine Vegan
Keyword Olive Tapenade
Prep Time 15 minutes
Total Time 15 minutes
Servings 1 cup
Author Deb Delozier | Vegelicious Kitchen


  • 1/2 cup Kalamata olives, check for pits and remove if any
  • 1/2 cup Green Manzanilla olives with pimento
  • 1-2 tsp capers, drained
  • 1/2 tsp fresh thyme leaves, chopped
  • 1 tsp fresh oregano leaves, chopped
  • 1 tsp fresh basil leaves, chopped
  • 1 T fresh flat leaf parsley, chopped
  • 2 - 3 tsp fresh lemon juice
  • 2 T olive oil


  • Place all the ingredients in a food processor with the metal S-blade
  • Pulse to chop
  • then process until the tapenade is the consistency you want
  • You can either chill it for later or eat it right away!
  • The tapenade should keep in the fridge for at least a week
  • YIELD: Approximately 1 cup of olive tapenade