This easy 5-minute Vegan Tapenade is the best vegan version of the classic recipe. Without anchovies and loaded with salty flavors from black olives, sun-dried tomatoes & capers it will satisfy all olive lovers. A delicious spread for bread, a yummy sauce for meat or fish and a great salad topping.
Why you will love this recipe
- Easy to make without any chopping
- So quick - maximum 5 minutes
- Simple ingredients that you can always have on hand
- Super yummy and loaded with flavor
- No fishy taste - it's a vegan tapenade, so we skipped the anchovies
- A great spread, sauce, topping... this vegan tapenade can be anything you wish!
What you need to make it
Ingredient notes & subsitutions
- Black olives - quality matters. I recommend Kalamon or Kalamata olives, but go ahead and use your favorite olives.
- Black olives can be swapped for green olives
- Sun-dried tomatoes - I use the kind that comes in oil. If you're using dry sun-dried tomatoes you will need to soak them in hot water first.
- Garlic can be skipped
- Olive oil - in a pinch you can swap it for another vegetable oil like rapeseed or avocado oil
How to make it
- Add all ingredients except olive oil to a food processor and close the lid tightly
- Run the food processor for a minute, then remove the lid and check to see that everything is well chopped. If not, run it a while longer.
- When everything is well chopped, start it again and add the oil while the food processor is running. Start with a little bit and add more to reach your desired consistency.
- Taste test and check consistency, and adjust as needed. And your Vegan Tapenade is done!
Tips & tricks
- Use good quality olives - it makes all the difference
- Use high quality olive oil - it's not as important as high quality olives, but it does make a difference
- Add the oil slowly to make sure you get the consistency you like.
- Don't chop anything! You just don't need to and who likes to chop when you don't need to?
- Store vegan tapenade in the fridge in a sealed container, it's good for at least two weeks
Recipe FAQ
Is tapenade vegan or vegetarian?
In general, tapenade is neither as the traditional recipe contains anchovies. This version, however, is both vegetarian and vegan.
Is vegan tapenade keto?
Tapenade is high in fat and low in carbs, and is hence keto approved.
Is vegan tapenade gluten free?
Tapenade is generally gluten free, and so is this version.
Suggested variations
You can vary your vegan tapenade a million ways - here are some of my favorites:
- Green olives instead of black olives - reduce the amount of capers by half as green olives are saltier
- Fresh parsley instead of basil
- Marinated artichoke hearts for extra umami - ½ cup for one batch of this recipe
- Chili flakes for a spicy kick - ¼-1 teaspoon for one batch of this recipe, depending on how spicy you like it and how spicy your chili flakes are
- Roasted red peppers add a nice, roasted touch - either roast them yourself or buy roasted peppers in oil
- More or less olive oil - use more for a sauce, less for a spread
- Use the oil from the sun-dried tomatoes to add more sun-dried tomato taste
How to use it
Now you have a nice big jar of vegan tapenade. But what to do with it?
#1 Jump with joy. You have an amazing condiment ready to go whenever you want to add some flavor! As for specifics - I love to serve it:
- On top of bread (I love it with a white crusty bread, focaccia or pita bread)
- As a sandwich spread like for this Spicy Vegetarian Tapenade Sandwich
- As canapes - and while your making canapes, make some with Tyrosalata and some with Walnut Pesto as well
- As a sauce for fish - especially tuna, salmon and swordfish
- With steak or chicken - on top or as a side
- With pasta - use it like a pesto, and mix it in with the still warm pasta and some pasta water
- In a salad - no need for salad dressing, this is so much better
- On top of pizza - because everything good should go on a pizza sometimes
More 5-minute sauces
Love quick and easy sauces, like this Vegan Tapenade? Then these are for you!
- Blue Cheese Sauce
- Avocado Lime Ranch Dressing
- Chipotle Ranch Dressing
- 2-minute Gluten Free BBQ Sauce
- Lime Aioli [Dairy free]
Did you love this recipe? Rate it five stars!
...and let me know what you loved about it in the comments.
Recipe
Vegan Black Olive Tapenade
Print RateServings: 1 cup
Calories: 200kcal
Cook time: 5 minutes
Total time: 5 minutes
Ingredients
- 1 cup drained, pitted black olives
- 20 medium-sized capers stem removed
- 1 garlic clove peeled
- 10 sun-dried tomatoes in oil without the oil
- 20 basil leaves
- ¼ teaspoon fresh ground black pepper
- 2 tablespoon olive oil or more or less, to taste
Instructions
- Add all ingredients except olive oil to a food processor.
- Close the lid tightly and run the food processor for a minute.
- Stop the food processor and check that everything has been chopped well. If not, run it again.
- Place the lid back on, start the food processor again and start adding the oil. Add as much as needed to reach your desired consistency. Once well mixed and at the right consistency, it's done.
Equipment (may contain affiliate links)
- Measuring cups (metric or US)*
Video
Notes
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Ingredient notes & substitutions
- Black olives - quality matters. I recommend Kalamon or Kalamata olives, but go ahead and use your favorite olives.
- Black olives can be swapped for green olives
- Sun-dried tomatoes - I use the kind that comes in oil. If you're using dry sun-dried tomatoes you will need to soak them in hot water first.
- Garlic can be skipped
- Olive oil - in a pinch you can swap it for another vegetable oil like rapeseed or avocado oil
Tips & tricks
- Use good quality olives - it makes all the difference
- Use high quality olive oil - it's not as important as high quality olives, but it does make a difference
- Add the oil slowly to make sure you get the consistency you like.
- Don't chop anything! You just don't need to and who likes to chop when you don't need to?
- Store in the fridge in a sealed container, it's good for at least two weeks
Nutrition
Calories: 200kcal | Carbohydrates: 7g | Protein: 2g | Fat: 20g | Saturated Fat: 3g | Sodium: 1147mg | Potassium: 256mg | Fiber: 3g | Sugar: 3g | Vitamin A: 460IU | Vitamin C: 3.4mg | Calcium: 47mg | Iron: 1mg
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
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Anya
This weekend, I made this recipe in bulk to put on all my salads for lunch. I also love eating it with my breakfast eggs or along with some veggies. It adds so much flavor to all my meals. So simple and so easy to make but really adds to every meal I have incorporated it into.
Anthony
Would it okay to swap the capers for onion? I don't have any on hand and something tells me it wouldn't be the same.
Emmeline Kemperyd
Hi Anthony! I haven't tried that, but I expect it would not be the same. You want the flavor and saltiness from the capers which you won't get with just onions. /Emmeline
Katya
I made this as a side to have at brunch and wow it was so delicious. I will have this ready at home at all times because it is not only super easy to make but adds so much flavor to just about everything whether its with cheese and crackers or just adding some taste to air fried veggies. I am obsessed!!
Kris
Oh my - this is my first time making tapenade but will most definitely not be my last! Absolutely delicious! Thank you so much for posting. Put many smiles on Scottish faces at this difficult time.
Emmeline Kemperyd
Hi Kris! So happy you liked it! 😃 thanks for commenting.
Byron E Thomas
There are so many delicious flavours combined into this tapenade. It was absolutely perfect. I made it up very quickly because I had all of the ingredients on hand. I served it with grilled bread. Everyone loved it!
Emmeline Kemperyd
Thank you Byron! So happy you liked it! I can imagine how good it must have been with some grilled bread!
Caitlyn Erhardt
This sounds great! Love all the tips and step by step images as well!
Emmeline Kemperyd
Thank you Caitlyn!
Bintu | Recipes From A Pantry
This tapenade looks SO good! I'm definitely going to have to make it for myself.
Emmeline Kemperyd
I hope you do! Thanks for commenting!
David
Yum! I love a good tapenade! Kalamata are my favorite olives too.
Emmeline Kemperyd
Same here! Thank you for commenting!
Adrianne
I can't believe this is vegan!! The pics make it look so easy. I would want to smear this on everything so I can't wait to give it a go. Capers, olives and sun-dried tomatoes, what a good combination!
Emmeline Kemperyd
Right?! And even better flavor-wise than a non-vegan tapenade in my book. And the pics don't lie - it's soooo easy to make! Thanks for commenting Adrianne!
Emma
Great recipe! I love black olives!
Emmeline Kemperyd
Thank you Emma!
Dannii
This is one of my favourite dips. Perfect with some crusty bread.
Emmeline Kemperyd
Definitely! Thanks for commenting!