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Black & Green Olive Tapenade
12 min
Snack
Appetizer
10 ingredients or less
One-bowl / one-pot
No cook
Servings
(¼ cup per serving)
Total
12 minPrep
12 minContains
tree nut
Free from
soy
peanut
sesame
gluten
Ingredients
-
1 cup (135 g)kalamata olives, pits removed
-
1 cup (135 g)green olives, pits removed
-
¼ cup (38 g)sun-dried tomatoes in oil, drained
-
1 Tbsp (9 g)capers
-
2garlic cloves
-
½ Tbsp (1 g)fresh basil
-
3 Tbsp (23 g)roasted walnuts (optional)
-
½lemon, juiced
-
1 Tbsp (15 mL)extra virgin olive oil
-
1 tsp (1 g)dried oregano
Directions
- Finely mince the olives, tomatoes, capers, garlic, basil, and walnuts. Transfer to a medium bowl.
- Add the remaining ingredients and toss to combine.
- This tapenade can be enjoyed immediately, but ideally, cover and refrigerate for 2 hours or overnight to allow the flavours to meld. Enjoy!
Storage
- Store in an airtight container in the fridge for up to 1 week.
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Nutrition info
Focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. For specific nutrition needs due to a medical condition, consult a dietitian or physician. While we strive to provide accurate nutritional information, we cannot guarantee its accuracy. See our disclaimer for details.
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This has got to be one of my favorite things I’ve ever eaten. Every time I’ve made tapenade before, something feels slightly off, but with this recipe it turned out literally perfect. I had to comment immediately. Humming with delight while eating this with crackers
So so good.
This triggers "cute aggression" but for food, it is almost to good to handle. It has so much flavour, can be used on so many things. Om hummus, on its own, with crackers, on salads. Yum Yum happy dance 😍
This tastes soooo good!
So well balanced between acidity and saltyness.
I made the mistake of not making enough and I really had to stop myself from eating everything before dinner.
This recipe takes the flavor any meal to a higher level! Loved it!
Super yum and easy to make.
We used olives from our own garden to make this. We didn't have walnuts so used pistachios, and Italian herbs in leu of oregano. Absolutely delicious 😋
I made this a couple of days ago and am obsessed! I’ve had it with veggies, with crackers, and on sandwiches. My favorite discovery was tapenade on leftover pasta. I topped it with homemade garlic breadcrumbs. Yummmmm.
I’m also obsessed with your beautiful app!!!
LOVE this app so much! Just got it last night and stayed up way too late making myself hungry! I’m so excited to use all the features and make all the yummy food. I’ve been following your channel for several years and now I feel like you’re in my kitchen and at the grocery store with me! Thank you! 💗
Been making this one for years! First started making it with your ebook, I’ve memorized it and make it pretty much every week in summer. So delicious!
I made this for a party last weekend, and everyone enjoyed it!
Absolutely loved this recipe, I replace the walnuts with pumpkin seeds as I have a nut allergy. I wasn’t sure it would work but everyone that tried it was loving the different flavor.
Love all the recipes that you and the PUL team put together as everyone of them is flavorsome and always adaptable.
I would put your recipes and Dr Greger’s cookbook on an equal par as they are all absolutely full of flavour and give such a variety.
I know his recipes are without oil but I adapt yours to work.
Really so lovely being on this journey with you and can’t wait for the cookbook too 🙌
I'm literally obsessed!
This was one of my first recipes as a vegan back in 2017. It changed my my mind completely! I thought wow the vegan diet is more delicious by far thanks to this recipe! I remember you had the salad recipe, it is even mentioned in your video... Could you please upload the salad tapenade recipe again? Thank you very much this channel helped me transition to a vegan diet and to a better life overall
I love this recipe! Gonna make it for our New Year's Eve party.
This tapenade is so delicious! We honestly can’t get enough of if!
What a lovely tapenade, so versatile and creamy! I’ve had it as a condiment for mushroom/chèvre burgers as well as a spread on rye crackers for afternoon fika. This recipe is very useful 👍🏼
I make it easier for myself by using a food processor and I prefer the resulting creamy texture.
This recipe is amazing! Sometimes I serve it with Hummus over sliced baguette for my guests. They absolutely loved it.
I keep coming back to this recipe! So good, and so easy to make, too!
I can't spell how amazing this is! 🤤 I used it in a stewed mushroom and tofu sandwich.
Your web page is one of the most eye pleasing, clean and delightful to look at. Love the clean look. Your receipies are exceptional and healthy.
Thank you for sharing such wonderful meals. LOVE YOUR PRESENTATIONS !!! your dishes are awesome! you should have a store to sell the cookware and serving ware :-)
Evelyn