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Olive Tapenade Dip with Some on the Bread Pieces, Shot from the Top

Green Olive Tapenade

Easy, healthy and delicious Mediterranean green olive tapenade makes an amazing bread spread and vegetable dip. 10-minute vegan recipe.
Course Condiment
Cuisine Mediterranean
Keyword olive dip, olive tapenade
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 8 servings
Calories 109kcal


  • 250 grams pitted green olives
  • 1-2 anchovies omit if vegan
  • 2 teaspoons capers
  • 1 teaspoon green peppercorns
  • 1-2 cloves garlic
  • 2 tablespoons chopped parsley
  • 1 teaspoon mustard
  • 1 tablespoon lemon juice
  • 4-5 tablespoons extra virgin olive oil
  • salt and freshly ground black pepper to taste
  • fresh crusty bread to serve


  • Combine all the ingredients except of the olive oil and pulse them in a blender or food processor the mixture becomes a coarse paste. You don't wan the texture to be too smooth.
  • Add the olive oil, just enough to to form a spreadable paste. Season with salt and freshly ground black pepper to taste. Usually, not much salt is needed, as capers and anchovies are salty. Serve with fresh crusty bread. Store the tapenade covered with a layer of olive oil in a glass jar for about 2-3 weeks. Enjoy!


Store in an airtight container or jar in the fridge for up to 7 days.


Calories: 109kcal | Carbohydrates: 1g | Fat: 11g | Saturated Fat: 1g | Sodium: 521mg | Potassium: 18mg | Fiber: 1g | Vitamin A: 205IU | Vitamin C: 2.1mg | Calcium: 18mg | Iron: 0.3mg