Black & Green Olive Tapenade
One-bowl / one-pot
10 ingredients or less
(¼ cup per serving)
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
½ Tbsp (1 g)fresh basil
3 Tbsp (23 g)roasted walnuts (optional)
1 Tbsp (15 mL)extra virgin olive oil
1 tsp (1 g)dried oregano
- 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!
- Store in an airtight container in the fridge for up to 1 week.
Let us know what you think
Nutrition per serving (¼ cup per serving)
Calories 120 kcal
|Total fat||11.5 g|
|Saturated fat||1.6 g|
|Trans fat||0.0 g|
|Total carbs||4.9 g|
|Dietary fiber||1.9 g|
|Total sugars||2.6 g|
|Added sugars||0.0 g|
|Vitamin A||13 μg RAE|
|Vitamin B6||0.1 mg|
|Vitamin B12||0 μg|
|Vitamin C||8.7 mg|
|Vitamin D||0 μg|
|Vitamin E||1.7 mg|
|Vitamin K||4 μg|
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
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 :-)