This olive tapenade recipe without anchovies is bursting with flavor for the olive lover. This delicious spread is a great recipe and easy appetizer for your charcuterie board or Italian antipasto platter. Plus, it’s Vegan and gluten-free.

If you’re looking to make a flavorful, zesty, and versatile spread that’s tantalizing to your taste buds, this traditional tapenade is your answer.

Bursting with the briny flavor of Kalamata and green olives, this tapenade is the perfect addition to any antipasto platter, charcuterie board or alone as a wonderful appetizer. Try it with my homemade tzatziki and Lebanese Baba Ganoush Eggplant Dip.

Olive Tapenade Recipe without Anchovies

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The blend of fresh garlic, extra virgin olive oil (EVOO), capers, fresh parsley, and a squeeze of lemon juice creates a tangy, savory paste that elevates any dish.

Plus, it’s incredibly easy vegan olive tapenade recipe! The list of ingredients is simple. As a matter of fact, I try to keep a jar of capers in my pantry at all times.

My family who live in southern Italy, have olive trees lining their driveways. Imagine making this recipe with ripe green olives picked right off of the trees at harvest time?

Ingredients

*The full, printable recipe card recipe is at the bottom of this post.

good quality Kalamata olives, pitted
good quality Castelvetrano green olives, pitted
garlic cloves
capers, drained
fresh parsley
good quality extra virgin olive oil (EVOO)
fresh lemon juice
Freshly ground black pepper to taste

This recipe uses a 1:1 ratio of Kalamata olives to green olives but, if you prefer one more than the other, feel free to make it 1:2 ratio. If you don’t like Kalamata olives, feel free to use pitted black olives.

What’s more, you can use differently types of olives for this recipe. Don’t limit yourself to just Kalamata olives and green olives. If you have Spanish olives on hand, then use them instead.

For a fun and bright addition, add some sun-dried tomatoes to the food processor or chop them dried and add them at the end.

Can I use anchovy fillets or anchovy paste?

Of course you can use anchovy fillets or anchovy paste in this recipe. It’s an optional if you like the flavoring of anchovies. Olive tapenade is often made with anchovy fillets but, some people don’t like the flavor of anchovies.

Although they add a bit of saltiness to this dish, I don’t think it needs more salt. But, feel free to add some anchovies if you like the flavoring. Of course this recipe will no longer be Vegan.

Instructions

*The full, printable recipe card recipe is at the bottom of this post.

First, add the drained olives, capers and parsley to a food processor. Pulse until the olives are minced with coarse texture. You want the texture to be a bit chunky, not completely smooth, so pulse in short bursts rather than blending continuously. But, make it to your desired consistency.
Then, using a garlic mincer, mince the garlic cloves. I like mincing the olives with a mincer or by hand rather than putting it in the food processor because they garlic may not mince enough in the food processor. You may not want large clumps of garlic in it.
Remove the olive mixture from the food process and add in: the minced garlic, good quality extra virgin olive oil, and lemon juice. Be sure to add enough olive oil because you don’t want it to be dry. If you feel it needs extra olive oil, add a bit more.
Then, add some freshly cracked black pepper. Taste the tapenade. Because the olive brine and capers are quite salty, you likely won’t need to add extra salt.
Last, refrigerate for at least 30 minutes to let the flavors meld together. Serve it chilled or at room temperature.

How to Use Olive Tapenade

This olive tapenade is incredibly versatile and a must-have for any antipasto platter or cheese board. The briny, garlicky spread pairs beautifully with a variety of foods, especially cheeses and cured meats.

Crusty Bread: The classic choice! Spread it over slices of toasted baguette or rustic sourdough bread. You only need small amounts.
Crackers and Crostini: For bite-sized appetizers, serve the tapenade with crisp crackers or homemade crostini.
Fresh Vegetables: Dip crunchy vegetables like cucumber slices, carrot sticks, bell pepper strips, or celery for a lighter option.
Cheeses: Pair the tapenade with a range of cheeses on your antipasto platter—think mild cheeses like mozzarella or burrata, or go for a sharper contrast with Manchego or Pecorino Romano.
Sandwiches or Panini: Use it as a delicious spread for your favorite grilled chicken sandwich!
Grilled Meats or fish: Use it as a condiment for grilled chicken, lamb, or fish. Its bold flavor complements the smoky, charred notes of grilled proteins perfectly.
Eggs and omelets: Spoon it over scrambled eggs or an omelet for a Mediterranean twist to your breakfast.

Why This Tapenade is a Perfect Addition to a Cheese Board an Antipasto Platter

An antipasto platter is all about balancing different textures and flavors—salty, savory, tangy, crunchy, and creamy. Olive tapenade fits into this ensemble beautifully.

Its salty, briny essence provides a contrast to mild cheeses like homemade marinated mozzarella balls, cured meats like prosciutto or salami, and fresh vegetables like cherry tomatoes or homemade roasted peppers.

Plus, its vibrant flavor offers something for everyone, whether you’re serving it on crostini bread, dipping with vegetables, or simply using it as a flavor-packed spread for favorite sandwich.

It’s perfect for New Year’s Eve parties because you can make it ahead and serve the leftover tapenade the next day for New Year’s Day appetizer.

Enjoy the classic recipe with your favorite glass of wine and cheese.

Whether you’re hosting a party, planning a picnic, or simply want to enjoy a quick snack with gourmet flair, this Mediterranean olive spread will soon become one of your go-to recipes for parties or enjoyable snacks.

How Long Does Olive Tapenade last in the Refrigerator?

Storage Tip: You can store olive tapenade in an airtight container in the fridge for up to a week. Make it ahead of time to let the flavors deepen!

To maximize its freshness, ensure that it’s covered with a thin layer of olive oil before sealing, as this helps preserve its flavor and texture. Just give it a quick stir before serving, and it will taste just as delicious!

EASY Olive Tapenade Recipe without Anchovies (Vegan)

Author Joanne Schweitzer

Servings

Prep: 10

resting time 15

Total: 25