Easy Vegan Olive Tapenade Recipe, Naturally Gluten-Free

Loaded with flavor and healthy ingredients, our vegan olive tapenade is naturally gluten-free and dairy-free. Perfect for any vegan or Mediterranean diet, it’s an ideal pick for snacks or as a flavorful topping for chicken, fish, tofu, or potatoes.

I’m quickly bored with bland snacks, so I am always looking at new twists on classic recipes. And a vegan olive tapenade is no exception.

This latest quest for a new spread began on a lazy Sunday afternoon when friends sent a text that was close by and about to stop in for an unexpected visit. Armed with a motley crew of olives, a jar of capers, and no garlic, I embarked on a culinary experiment that quickly turned into a family favorite.

Initially created as a quick alternative to our hummus, this vegan olive tapenade turned out to be a big success. Whether it’s slathered on crispy crackers or used as a dip for carrots, it’s our current go-to for adding a quick Mediterranean twist to meals.

Who knew that a simple mix of green and black olives with a dash of capers could rescue so many dishes from the brink of boredom?

What you need to make my vegan olive tapenade recipe

• Kalamata olives, pitted
• Green olives, pitted, with or without pimentos
• Capers
• Garlic, minced (optional)
• Olive oil
• Lemon juice

And if that’s not simple enough, the process is to simply chuck all ingredients into a small bowl food processor and mince until the desired consistency is achieved. Our current favorite, and our go-to for just about everything we mix is the Ninja Foodi Smoothie Maker (don’t let the name fool you).

Health benefits of olives

Disclaimer: Statements regarding health benefits are not intended to diagnose, treat, cure, or prevent any disease or health condition.

Cleveland Clinic offers seven health benefits of olives, making this easy olive tapenade even better, in my opinion.

These come from the boost of fiber, healthy fats, and vitamin E that can improve heart health, reduce cancer risk, and manage blood sugar levels. Plus, the fat helps you feel fuller and ultimately eat less. Source: Cleveland Clinic

Tips for making this easy olive tapenade

• Like with so many things, quality ingredients make the difference; the better the olives, the tastier your tapenade.
• Aim for a chunky texture and don’t overprocess. I like to pulse rather than blend continuously to keep some bite in my tapenade.
• Balance the tang of lemon juice and the punch of garlic so they complement the olives, not overpower them. The easiest way to do this is to start with a little, taste it, and adjust accordingly.
• Personally, I think capers are the secret ingredient. These little salty gems add a burst of flavor. You can rinse capers first to dial back the saltiness without losing the impact, but I like them as is.
• You can store vegan olive tapenade in an airtight container in the refrigerator for up to one week. Make sure it’s covered with a thin layer of olive oil to keep it fresh.

Serving suggestions

1. Top homemade crackers or toasted gluten-free baguette slices with a generous spoonful of this olive caper spread.
2. Add it as one of three or four dips on a mezze platter. Also on the platter, you might want to include some figs, cheeses, gluten-free bread, crackers, or falafel.
3. Use the tapenade as a filling for mushrooms. It’s easy. First, remove the stems, stuff them with tapenade, and bake until the mushrooms are tender.
4. Toss the tapenade with cooked gluten-free pasta, cherry tomatoes, and arugula for a quick Mediterranean-inspired meal. Drizzle with a bit more olive oil and a squeeze of lemon juice for extra flavor.
5. Spread the tapenade on a gluten-free wrap, layer with grilled vegetables, and roll up for a delicious and nutritious lunch. Adding a bit of homemade hummus (or try it with our beetroot hummus or our red pepper hummus) can enhance the flavors further.
6. We make homemade pizza on a store-bought gluten-free pizza base. If you like olives on your pizza, try this tapenade instead.
7. I have been known to put some on my salad.

Our vegan olive tapenade recipe

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Will you try this green and black olive tapenade?

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