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    Home » Appetizers

    Olive tapenade with garlic & thyme

    Updated: Apr 29, 2025 · Published: Oct 13, 2020 by Cadry Nelson · This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. · 2 Comments

    Jump to recipe
    Text overlay: Olive tapenade with garlic, capers & thyme. Bowl of olive dip on table.

    This flavorful olive tapenade recipe is made with two kinds of olives, garlic, lemon juice, capers, and fresh thyme.

    It’s an easy appetizer that can be made in just five minutes.

    Great for snacking, parties, and holiday get-togethers. Vegan and gluten-free.

    Bowl of tapenade with ingredients.

    Briny olives are delicious right out of the jar, no doubt. But when you add some capers, garlic, lemon juice, and fresh thyme, you take them from delish to divine.

    Piled onto crackers or spooned onto toasted crostini, it’s an easy appetizer that pulls no punches in flavor.

    This olive tapenade recipe comes together in only minutes.

    It’s simply a matter of putting a few ingredients into a food processor, and pulsing several times.

    The only way it could be easier is if you just bought a container of tapenade at the store.

    Because it is so fast & easy to make, it’s the perfect impromptu hors d’oeuvre for surprise guests, or as an addition to a mezze platter.

    In this post:

    Jump to:
    • Ingredients
    • Step by step instructions
    • Make it your own
    • Serving ideas
    • Storage instructions
    • FAQ
    • More olive recipes you’ll love
    • 📖 Recipe

    Ingredients

    Here are the ingredients you will need to make this recipe.

    Labeled ingredients for olive tapenade.

    Olives: I recommend using pitted olives that are a couple different colors – like black and green. That adds visual interest.

    I used kalamata and green olives stuffed with red peppers. The nice, bright red color stands in contrast to the green. You could also use pimiento-stuffed olives instead. My favorite olives, Castelvetrano, would also be fabulous here.

    Capers: Capers are the unripened green buds of a caper bush, which have been pickled. Their tangy flavor is in the same wheelhouse as olives. Look for them in jars in the center grocery store aisles alongside pickles, olives, and artichokes.

    Garlic: Choose firm garlic that doesn’t have dark spots. It should feel firm to the touch, not hollow.

    You can mince the garlic by hand, but a garlic press makes easy work. (With my favorite garlic press, you can throw the whole clove in with the peel still on!)

    Lemon juice: Freshly squeezed is best. Bottled lemon juice just can’t compare.

    Extra virgin olive oil: Choose a high-quality EVOO with a flavor you enjoy.

    Fresh thyme: Look for fresh thyme sprigs that are bright green and full of leaves.

    Step by step instructions

    This section shows how to make this recipe at a glance with process photos of the steps. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.

    Olives in food processor with capers and garlic.

    Put the following ingredients into the food processor:

    • Kalamata olives
    • Stuffed green olives
    • Capers
    • Minced garlic
    • Lemon juice
    • Extra virgin olive oil
    • Fresh thyme

    Pulse the food processor five or six times.

    Olives, capers, and garlic in a food processor.

    The tapenade should still be chunky. And serve!

    Make it your own

    Hand spooning dip onto cracker.

    You can personalize this tapenade by making some simple variations.

    • Use just one type of olive, vary the type of olives, or use a third kind
    • Use olives that are stuffed with interesting things like pimientos, garlic, almonds, or jalapeños
    • Add other elements like sun-dried tomatoes, artichoke hearts, or lemon zest
    • Use dried thyme instead of fresh (Remember to halve the amount, because dried is stronger)
    • Vary the herbs by using rosemary, basil, parsley, or oregano
    • Add chickpeas and tahini, and turn it into olive hummus

    Serving ideas

    Tapenade on cracker over bowl.

    There are so many ways to enjoy this mouthwatering olive spread!

    • Put it on crackers
    • Pile it on toasted crostini or baguette with a slathering of non-dairy cream cheese or tofu ricotta
    • Stir it into Mediterranean pasta with garlic olive oil
    • Use it as a sandwich spread with grilled vegetables
    • Add it to a vegan cheese board
    • Put it in a tortilla pinwheel along with hummus, spinach, and vegan feta cheese
    • Use it as a pizza topping with artichoke hearts, red onions, bell peppers, and/or basil

    Storage instructions

    Keep tapenade in an airtight container in the refrigerator.

    The oils, brine, lemon juice, and garlic all have antimicrobial effects. So it will last several days in the fridge.

    (If you’re planning on keeping it longer than that, you may want to add more olive oil to the top.)

    If it looks dried out, add another drizzle of extra virgin olive oil and stir before serving.

    FAQ

    What is tapenade?

    Tapenade is a seasoned dip made from olives and capers. It comes from the Provence region of France. The word itself is derived from tapenas, which means capers.

    Tapenade can be puréed with a mortar & pestle or finely chopped. I prefer it on the chunky side.

    Is tapenade vegan?

    Obviously, this olive tapenade recipe is vegan. However, tapenade is often made with anchovies. So you’ll want to look out for that if you’re buying a pre-made jar.

    I don’t worry about specifically replacing the anchovies in this recipe. This dip has plenty of saltiness & briny flavor, it’s not lacking for pop.

    Are capers fish or seafood?

    No, capers are an edible flower bud, but some say the flavor is similar to anchovies.

    Can I make olive tapenade without a food processor?

    Yes! Chop the olives by hand instead. Then stir them in with the remaining ingredients in a serving bowl, almost like an olive salsa.

    More olive recipes you’ll love

    Can’t get enough of olives?

    Here are more recipes I’m sure you’ll adore:

    • Fried olives stuffed with vegan feta cheese
    • Kalamata olive hummus with artichokes
    • Israeli couscous salad with olives & artichokes
    • Warmed Castelvetrano olives with lemon & garlic
    Olive tapenade in bowl topped with fresh thyme.

    If you try this recipe and love it, let me know! Leave a comment and ⭐⭐⭐⭐⭐ rating in the comment section below. It truly makes my day and is such a help!

    📖 Recipe

    Easy olive tapenade in bowl garnished with fresh thyme.

    Olive tapenade with garlic & thyme

    Author: Cadry Nelson
    5 from 2 votes
    This easy appetizer comes together in just five minutes. Perfect for impromptu gatherings and parties. Or keep a batch in your refrigerator for instant snacking! Serve with crackers or crostini.
    Makes ¾ to 1 cup of tapenade
    Print Pin Rate
    Prep Time: 3 minutes minutes
    Cook Time: 2 minutes minutes
    Total Time: 5 minutes minutes
    Servings: 8 people
    Course: Appetizer
    Cuisine: French, Vegan
    Keyword: easy dip, holiday food, party food

    Ingredients

    • ½ cup kalamata olives drained
    • ½ cup stuffed green olives drained
    • 1 Tablespoon capers drained
    • 1 clove garlic minced
    • 1 teaspoon lemon juice
    • 1 Tablespoon extra virgin olive oil
    • Heaping ¼ teaspoon fresh thyme leaves pulled from stems (About 2 sprigs)

    Instructions

    • Put kalamata olives, stuffed green olives, capers, minced garlic, lemon juice, extra virgin olive oil, and fresh thyme leaves in food processor.
    • Pulse 5 or 6 times, until broken up but still chunky.
    • Move to a serving bowl. Garnish with more fresh thyme, if you like.

    Notes

    If you prefer a saucier tapenade, add more olive oil to taste. 
    If you like a smoother tapenade, blend it for a longer, more sustained period until it reaches your desired consistency.
    If you are using dried thyme instead of fresh, use ⅛ teaspoon.
    For more variation ideas, see the blog post.
    How to store it
    Put it in a covered container, and keep it in the refrigerator. It will last for several days. (If you’re planning on keeping it longer than that, you may want to add more olive oil to the top.)
    If it looks dried out, add another drizzle of extra virgin olive oil and stir before serving.
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    Nutrition

    Calories: 41kcal | Carbohydrates: 1g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 290mg | Fiber: 1g | Sugar: 1g | Vitamin A: 66IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg

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    About Cadry Nelson

    Cadry Nelson is the writer, recipe creator, and photographer behind Cadry’s Kitchen, and the author of Living Vegan For Dummies, 2nd Edition. Since launching her blog in 2009, Cadry has been making plant-based cooking approachable, and reimagining classic comfort foods. Her work has been featured in NBC News, Buzzfeed, Yahoo, Parade, VegNews, and more. She regularly appears on local TV shows, demonstrating to a broad audience how easy vegan cooking can be.

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      5 from 2 votes (1 rating without comment)

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    1. Shell

      November 10, 2020 at 8:59 am

      5 stars
      Great combinations of flavors!! So many variations to try, too. I love the idea of making it into hummus!

      Reply
      • Cadry

        November 10, 2020 at 9:58 am

        Thanks, that’s nice to hear!

        Reply

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