Main image of Black & Green Olive Tapenade

Black & Green Olive Tapenade

12 min

Appetizer

Snack

Make-ahead

One-bowl / one-pot

10 ingredients or less
Olives. Olives. Olives. Lots of olives in this dish. And that's why it's the best.

Servings

(¼ cup per serving)

Total

12 min

Prep

12 min

Contains

Treenut symbol

tree nut

Free from

Soy symbol

soy

Peanut symbol

peanut

Sesame symbol

sesame

Gluten symbol

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
  • 2
    cloves garlic
  • ½ Tbsp (1 g)
    fresh basil
  • 3 Tbsp (23 g)
    roasted walnuts (optional)
  • ½
    lemon, juiced
  • 1 Tbsp (15 mL)
    extra virgin olive oil
  • 1 tsp (1 g)
    dried oregano

Directions

  1. Finely mince the olives, tomatoes, capers, garlic, basil, and walnuts. Transfer to a medium bowl.
  2. Add the remaining ingredients and toss to combine.
  3. This tapenade can be enjoyed immediately, but ideally, cover and refrigerate for 2 hours or overnight to allow the flavours to meld. Enjoy!

Storage

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Let us know what you think

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

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Bec - March 3, 2023, 3:42 p.m.

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 🙌

PUL Team - March 3, 2023, 8:22 p.m.

Awe thank you for the glowing review and letting PUL be part of your journey, Bec, it means so much 🥰 Hopefully in the future we can share a cookbook!

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Granada - Feb. 3, 2023, 1:33 p.m.

I'm literally obsessed!

Reply
Viviana - Jan. 9, 2023, 8:14 p.m.

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

PUL Team - Jan. 13, 2023, 7:01 p.m.

Hey Viviana, aw thank you for the kind words and for allowing PUL to be part of your journey! We didn't feel the salad tapenade recipe was the best version it could be, but we have noted down the request to re-post it. In the meantime, feel free to email us at [email protected] and we can send a copy of the original recipe there 🤗

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Adri - Dec. 31, 2022, 11:58 a.m.

I love this recipe! Gonna make it for our New Year's Eve party.

PUL Team - Dec. 31, 2022, 4:21 p.m.

Thank you, Adri, wishing you a very happy New Years!

Reply
Julia - Oct. 30, 2021, 8:13 p.m.

This tapenade is so delicious! We honestly can’t get enough of if!

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Louise Magnusson🇸🇪 - Sept. 19, 2021, 8:36 p.m.

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.

PUL Team - Sept. 20, 2021, 4:26 p.m.

Mmm sounds so tasty, Louise, thank you for sharing! So happy the tapenade was enjoyed 😃

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Hadeel - July 27, 2021, 4:41 p.m.

This recipe is amazing! Sometimes I serve it with Hummus over sliced baguette for my guests. They absolutely loved it.

PUL Team - July 29, 2021, 1:49 a.m.

Mmm delicious idea! Thanks, Hadeel ☺️

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Alison - July 9, 2021, 7:14 p.m.

I keep coming back to this recipe! So good, and so easy to make, too!

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Cris S - June 5, 2021, 5:46 p.m.

I can't spell how amazing this is! 🤤 I used it in a stewed mushroom and tofu sandwich.

PUL Team - June 6, 2021, 12:07 a.m.

Oh, so lovely to hear, Cris! A wonderful idea to add it to the sandwich as well ✨

Reply
Evelyn - May 11, 2021, 2:49 p.m.

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

PUL Team - May 12, 2021, 5:35 a.m.

Aww thank you so much for the wonderful feedback, Evelyn! We're so happy you're enjoying the PUL website and recipes 🥰 Perhaps one day in the future that will be a project to undertake!

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