Black Olive Tapenade {Vegan + Paleo}

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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}


  • 1/4 cup olive oil
  • 1 16-ounce can black olives, drained and pitted
  • 1 teaspoon lemon juice, fresh or bottled
  • 1 teaspoon apple cider vinegar
  • 12 cloves fresh garlic, pressed or minced
  • 3 tablespoons capers
  • 3 tablespoons fresh parsley (dried will also do – you may only need about 12 tablespoons)
  • 1/4 teaspoon dried thyme
  • Sprinkle of sea salt
  • Coarse black pepper for garnishing, optional


  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.