Black & Green Olive Tapenade

April 20, 2017

Olives. Olives. Olives.

Lots of olives in this dish. And that's why it's the best. 

I've always bought my tapenade from local farmer's markets but I never thought to make my own.

Until now.

And by-golly it won't be the last time, I'll tell you that much!

Mincing all the ingredients does feel a little repetitive, but I don't mind it all the much... because it meant I could pop an olive in my mouth every now-and-then. You can also speed-it-up if you'd like by using a food processor to mince, but I prefer the aesthetic look of hand-mincing much more. 


One more reason I love this tapenade recipe is because it calls for about a quarter or less olive oil than other tapenade recipes. The olives themselves offer enough whole-food fats, and this is easily the best way to eat your fats.

Pro tip: you can enjoy the tapenade right away, but if you can handle the wait I recommend covering it and placing it in the fridge for at least 2 hours or overnight to allow the flavours to meld. 


I had it the moment I made it because I couldn't wait.

But when I had the leftovers the next morning? Fiesta in my mouth. No word of a lie. 

This would be a HIT at any potluck! 

But I'm a little too selfish when it comes to olives. I want them all for me-self. 

Can you blame me? 


Enjoy with crackers, on rice cakes, in a sandwich.... or with a spoon. Directed straight into the oral cavity. Catch my drift? 


Watch The Video on This Recipe


Black & Green Olive Tapenade 

Recipe PDF

▸ ▹ Vegan, gluten-free 

Yield: approx. 1.5 cups
Prep Time: 15 min
Total Time: 15 min



1 cup (200g) kalamata olives, pitted

1 cup (200g) green olives, pitted

1/4 cup (30g) packed sun-dried tomatoes, drained

1 Tbsp (10g) capers  

2 cloves garlic 

1/2 Tbsp (2g) chopped fresh basil

1 tsp (5g) dried oregano  

1 Tbsp (15mL) olive oil 

1 Tbsp (30mL) lemon juice (about1/2 a lemon, juiced) 

3 Tbsp (45g) roasted walnuts (optional) 



  1. Finely mince the olives, sun-dried tomatoes, capers, garlic , basil and walnuts.

  2. Add to a medium bowl, add remaining ingredients and toss to combine.

  3. Plate and garnish with fresh basil. You can enjoy immediately, but ideally cover and refrigerate to sit for 2 hours or overnight to allow flavours to meld. Enjoy!


  1. Speed-it-up: you can use a food processor and pulse the ingredients to save time on mincing, but note it could turn out looking more like “mush” and won’t be as aesthetic to present - but will still taste great. 

  2. Storage: store in an air-tight container in the fridge for up to two weeks. 

Did You Try This Recipe?

Let me know how it went! Comment below and share a picture on Instagram with the hashtag #pickuplimes 


❤ Sadia 

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