Olive Tapenade {Vegan + Paleo}

Enjoy this vegan and paleo Black Olive Tapenade appetizer with seafood, burgers, and vegetables! A family favorite, this briny, Mediterranean-flavored recipe is made with olives, capers, garlic, thyme, and parsley! {Vegan + Paleo}

Oh, friends, looks can be deceiving. So so deceiving. Because while this Black Olive Tapenade looks suspect, it is, in fact, tantalizing. I’m salivating at the mere thought of it. Black olives + capers + garlic + herbs = COUNT ME IN. And you might as well count the rest of my family in, too. Also a few neighbors. Because once people get over how Black Olive Tapenade looks, they fall in love with how it tastes. And if you like briny, Mediterranean flavors, I think you’ll fall in love with it, too!

Hand to God, we have family members who request this recipe whenever we get together. And we’ve had neighbors who, at first glance, gave Black Olive Tapenade the side eye. But once we explained what was in it, and they took an apprehensive yet daring bite, they fell in love with the flavors.

This gluten-free appetizer spread is, in a word, surprising. It looks awkward yet tastes incredible, appears textured yet tastes creamy, and looks unique yet is easy to prepare. In fact, Black Olive Tapenade pairs so well with other foods, we created an entire section below dedicated to countless options for you to explore.

So if you’re in the mood to get daring, let’s make a batch! You’re tastebuds will be thrilled!

BLACK OLIVE TAPENADE INGREDIENTS:

Below are the ingredients to make your own Black Olive Tapenade. This is a flexible recipe, so work with fresh or dried herbs and as many or as few garlic cloves as you desire!

• Olive oil. About a fourth a cup. You may need to add more during blending if you desire a thinner consistency.
• Lemon juice and apple cider vinegar. These ingredients not only help emulsify the tapenade, but they also intensify the flavor!
• Black olives. Some recipes call for a cup, but I’m in no mood to store three remaining olives! 😂 So I dump the whole can in the blender, and I’m not the least bit sad about that. The brand I use Lindsay Naturals. Make sure to drain the juice before adding the olives to the blender.
• Garlic cloves. In my family, we are perpetually ready for vampires any day of the week, what with our love of garlic. Usually, we add 1-2 cloves. For best results, mince or press the garlic before adding to the blender or food processor. This prevents the cloves from getting stuck under the blades and you getting a mouthful of garlic in one bite.
• Capers. These little buds are the star of the recipe, enhancing  the briny flavor that tapenade is well known for. I often find them in the pickle/olive section of the grocery store. But you might also find them near the salad dressing section, too. Psst! If you’re new to capers and want to learn more then check out The Spruce Eats’ post, What Are Capers?
• Fresh parsley and dried thyme. A combination of fresh and dried herbs taste wonderful in tapenade! If you only have dried parsley on hand, that’s fine! In that case, use 1-2 tablespoons dried parsley with the 1/4 teaspoon dried thyme.
• Sea salt and pepper. I sprinkle in a little sea salt and pepper to taste.

HOW TO MAKE BLACK OLIVE TAPENADE:

Below are the ingredients to make Black Olive Tapenade. This recipe works best in a high speed blender or a food processor. But a regular blender with a pulse option or a little food chopper (if prepared in small batches) will work, too!

1. Combine all ingredients in the order listed in a high speed blender or food processor. Blend on either a LOW setting or a pulse/chop setting for several seconds until the ingredients are combined with the olive oil. If you’d like a thinner consistency, then add more olive oil.
2. Serve immediately or store covered in the refrigerator for about 1-2 days. If refrigerating, contents may settle. Stir briskly before serving. 

DOUBLE BATCH: If your high speed blender or food processor is large enough, then you may be able to make a double batch. In this case, consider splitting the olive oil so that there is some on the bottom of the blender and some on the top of the ingredients. As you blend or chop, the oils will envelope the ingredients for more evenly blending or pulsing.

WHAT TO SERVE WITH TAPENADE:

Tapenade recipes are versatile and easy to pair with a variety of foods. Here are a few tasty options!

• Burgers, steak, and chicken. Not only is Black Olive Tapenade a toothsome appetizer, but it is also a piquant spread with which to top savory proteins. Although we haven’t tried it with toasted tofu (thank you, food allergies), we suspect it would be delicious!
• Vegetables and savory fruits. Because Black Olive Tapenade has a briny, citrusy flavor, it pairs well with earthy vegetables. We pair it as a dip with raw carrots, broccoli, cauliflower, peppers, and tomatoes. In fact, this is one of my favorite ways to enjoy raw vegetables!
• Seafood. Like burgers, steak, and chicken, you can spread fresh tapenade on any seafood dish. However you can also enjoy it like you do vegetables and serve it as a dip. We like to dip shrimp in our tapenade. This combo is one of our favorite date night in treats!
• Chips and crackers. Grains flavored with sea salt will taste great with tapenade.

And if you can’t decide on just one option, then pair your Black Olive Tapenade with several options on a charcuterie board! It works just as easily for a small party as it does for larger holiday gatherings! 

If briny, citrusy flavors are what you seek, then check out these mouthwatering recipes, too!

• Marinated Greek Olives
• Avocado Pesto
• Lemon Avocado Dip

Stay safe and be well, friends! I’m glad you’re here. ❤️

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