This easy 5-minute Vegan Tapenade is the best vegan version of the classic olive spread. Without anchovies and loaded with salty flavors from black olives, sun-dried tomatoes & capers it will satisfy all olive lovers. An amazing spread for bread, a yummy sauce for meat or fish and a great salad topping.
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.
Video
Notes
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