Olive Medley Tapenade
This post may contain affiliate links. Please read my disclosure policy.
Olive Medley Tapenade is a savory, herbaceous paleo and vegan appetizer that goes well with chips, breads, crackers, veggies, burgers, chicken, seafood, and MORE! Flavored with garlic and oregano, it’s ready in minutes and easy to store until you need it. Bonus? This recipe is the perfect make-ahead dish for a party! {Paleo + Vegan}
We love our Olive Tapenade recipe so freaking much, Spiriteds, that when I saw Dawn Yanagihara’s Mixed Olive Tapenade in her book, Dips and Spreads: 46 Gorgeous and Good-for-You Recipes, I was ALL IN. Any excuse to throw olives, capers, and artichokes together is one I want to take five minutes ago. Today’s version, like our original, is an anchovy-free tapenade recipe. It’s big on fresh ingredients, but, don’t worry, if you don’t have fresh on hand, then dried/bottled will also work. This recipe is flexible for however you need or want to throw it together.
If this is right up your alley, then you’ll love Olive Medley Tapenade! It’s how our family does snack time and dinner time. It’s also great for date night in or to take to parties. And it’s ready in literal minutes. We’re talking a few pulses of the food processor, and then you’re set. It goes with ALL THE THINGS. You are limited, Spiriteds, by only your imagination. And, I suppose, you’re tastebuds, if I’m being honest. But, other than THAT, it’s a free for all!
Olive Medley Tapenade is piquant, thanks to the garlic, herbaceous and earthy, thanks to the fresh oregano, and briny, thanks to the olives and capers. The olive oil and lemon juice balance the flavors with soft, bright undertones, too.
So, grab your food processor, and let’s do this!
Olive Medley Tapenade is
- Paleo and vegan
- Ready in minutes
- Perfect with chips and bread or veggies and main dishes
Side note: While we enjoy this as an appetizer, you can also enjoy it as a condiment with several savory main dishes!
Olive Medley Tapenade ingredients
- Jarred artichokes. Rinse and drain them. Since we’ll add our own flavors, we want to make these as neutral as possible.
- Olives. Large green olives, black olives, and pitted Kalamata olives, if I’m being honest. WHICH I AM.
- Capers. Two tablespoons.
- Fresh garlic. I like to use two large cloves in this recipe, but you can adjust to your preference.
- Fresh oregano. Start out with a small quantity and add more if desired.
- Olive oil. Start out with a small amount and stream in more as needed.
- Lemon juice. I juice one fresh lemon, if I have it on hand. Or I’ll add about 1-2 tablespoons bottled lemon juice.
- Sea salt. To taste.
Side note: Many of the ingredients listed are fresh, whole, or stand-alone. But some may be packaged with or in other flavorings. So, it’s a good idea to read product labels to ensure they are allergen-friendly for you.
How to make Olive Medley Tapenade
- To a large work bowl of a food processor add the ingredients in the order listed. Pulse about 10 times. Stop the food processor, scrape the sides of the bowl, and pulse another 5 times to make sure all ingredients are combined.
- For a creamier, smoother tapenade, follow up by processing on LOW or streaming in more olive oil until the desired consistency is reached.
- Refrigerate in an airtight container and consume within about 5 days.
Recipe tips and tricks
- Play around with ingredients. Although this recipe favors fresh ingredients where possible, you can throw in dried or bottled ingredients instead. If adding dried oregano, think about one tablespoon, give or take. I’ve also made this using artichokes that have been grilled first.
- Once the Olive Medley Tapenade has been refrigerated, bring to room temperature for several minutes prior to serving. This will give it time to soften enough to be “scoop-able.”
More savory, herbaceous appetizers!
If you love dairy-free creamy appetizer recipes that are savory, piquant, tangy, and herbaceous, then you will love these, too!
- Olive Tapenade (the ORIGINAL tapenade on this blog!)
- Lemon Avocado Dip
- Roasted Red Pepper Hummus
Spiriteds, stay well and stay wild. Jump into the fun when you can, and always remember I’m glad you’re here. ❤️
Olive Medley Tapenade
Olive Medley Tapenade is a savory, herbaceous paleo and vegan appetizer that goes well with chips, breads, crackers, veggies, burgers, chicken, seafood, and MORE! Flavored with garlic and oregano, it’s ready in minutes and easy to store until you need it. Bonus? This recipe is the perfect make-ahead dish for a party! {Paleo + Vegan}
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4 cups 1x
- Category: Appetizers and Snacks
- Method: Food Processor
- Diet: Gluten Free
Ingredients
Helpful equipment:
- Food processor with a large work bowl
Ingredients:
- 16 ounces jarred artichoke hearts, rinsed and drained
- 2 cups large green olives, drained
- 1 (6-ounce) can black olives, drained
- 1 (6-ounce) jar Kalamata olives, pitted and drained
- 2 tablespoons capers
- 2–3 garlic cloves, pressed or minced
- 1–2 tablespoons fresh oregano leaves
- 1/4 cup olive oil
- 1–2 tablespoons fresh lemon juice
- Sea salt, to taste
Instructions
- To a large work bowl of a food processor add the ingredients in the order listed. Pulse about 10 times. Stop the food processor, scrape the sides of the bowl, and pulse another 5 times to make sure all ingredients are combined.
- For a creamier, smoother tapenade, follow up by processing on LOW or streaming in more olive oil until the desired consistency is reached.
- Refrigerate in an airtight container and consume within about 5 days.
Notes
- Play around with ingredients. Although this recipe favors fresh ingredients where possible, you can throw in dried or bottled ingredients instead. If adding dried oregano, think about one tablespoon, give or take. I’ve also made this using artichokes that have been grilled first.
- Once the Olive Medley Tapenade has been refrigerated, bring to room temperature for several minutes prior to serving. This will give it time to soften enough to be “scoop-able.”
You May Also Enjoy These Posts...
