• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cadry's Kitchen
  • Home
  • About
  • Recipes
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About
  • Recipes
  • Newsletter
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×

    Olive tapenade with garlic & thyme

    Published: Oct 13, 2020 · Modified: Jun 12, 2022 by Cadry Nelson
    As an Amazon Associate I earn from qualifying purchases. Please see my Privacy Policy for more details.

    Jump to Recipe Print 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.

    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.

    What kind of olives should I use?

    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.

    Step by step instructions

    Olives in food processor with capers and garlic.

    (For full ingredient amounts, keep scrolling to the recipe box below.)

    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!

    (Don’t have a food processor? Chop the olives by hand instead. Then stir them in with the remaining ingredients in a serving bowl, almost like an olive salsa.)

    Make it your own

    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

    Hand spooning dip onto cracker.

    Tapenade on cracker over bowl.

    Ways to use it

    There are so many ways to enjoy this mouthwatering spread!

    • Put it on crackers
    • Pile it on toasted crostini 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
    • 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

    How to store it

    Keep tapenade in a covered 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.

    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

    Bowl of chunky olive tapenade in bowl with fresh thyme.

    Bowl of olive tapenade with fresh thyme.

    Olive tapenade with garlic & thyme

    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
    5 from 2 votes
    Print Pin Rate
    Course: Appetizer
    Cuisine: French, Vegan
    Keyword: easy dip, holiday food, party food
    Prep Time: 3 minutes
    Cook Time: 2 minutes
    Total Time: 5 minutes
    Servings: 8 people
    Calories: 41kcal
    Author: Cadry Nelson

    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.

    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
    Tried this recipe?Tag @cadryskitchen on Instagram and hashtag it #cadryskitchen!
    • Facebook
    • Twitter

    About Cadry Nelson

    Cadry Nelson is the writer, photographer, and recipe creator behind Cadry’s Kitchen, a vegan food & lifestyle blog started in 2009. Through approachable recipes, vegan travel guides, and down-to-earth discussions on the social aspects of being vegan, Cadry shows that living a vegan lifestyle is deliciously uncomplicated. Cadry has been featured on NBC News, Mashable, Today, Reader's Digest, Yahoo, Delish, Shape, and Huffington Post.

    Reader Interactions

    Comments

    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

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Cadry!

    I’m a longtime vegan. (15 years!) But I grew up eating a Standard American Diet. I know that all of us crave foods that are familiar, comforting, and delicious.

    That’s why it’s my passion to share mouthwatering plant-based recipes that taste like home.

    More about me →

    Summer recipes

    • Irresistible dill pickle hummus
    • Green salad with blood oranges & peanut dressing
    • Tangy peanut salad dressing (vegan)
    • Buffalo hummus with vegan blue cheese

    Salads

    • Easy tahini dressing for salads, bowls, or falafel (vegan)
    • Balsamic vinaigrette dressing (Just 5 ingredients!)
    • Vegan chef salad with seitan & avocado
    • Israeli couscous salad with olives & artichokes

    Summer cookout

    • Tofu satay with peanut sauce (air fryer, baked, or grilled)
    • BBQ jackfruit sandwiches (vegan pulled pork)
    • Bowtie pasta salad with chickpeas & artichokes
    • Vegan pasta salad with creamy mayo dressing
    Logos for sites where Cadry Nelson & Cadry's Kitchen have been featured.

    Footer

    ↑ back to top

    About

    • Meet Cadry
    • Work with me

    Newsletter

    • Sign up for emails and updates

    Contact

    • Contact
    • Privacy Policy

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Cadry's Kitchen