Vegan Olive Tapenade is a super easy appetizer and THE PERFECT addition to a charcuterie board. This delicious blend is made with Kalamata and green olives and infused with rosemary, garlic, olive oil, capers and black pepper and blended into a rich olive tapenade. Grab a glass of wine and let's get this party started!
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Easy 5 Minute Appetizer
It is just as simple as 5 minutes and 6 little ingredients and you too can have this delightful and fun appetizer on your table for the holidays or anytime. You are just going to love the flavor of the rosemary and garlic infused olives with a bit of zest from a little bit of capers and fresh cracked pepper. If you are an anti-caper person, then skip the capers and add a little lemon zest instead.
How to serve Vegan Olive Tapenade
Rosemary and garlic infused olive tapenade is great on toasted crostini bread, crackers or even on raw veggies as a dip. It is even delicious to swerve as a part of our DIY Bagel Bar Brunch.
Social gathering do not need to be complicated. Can you find that old wooden cutting board? Try adding a few cheeses, crackers, grapes and of course your delicious Vegan Olive Tapenade and you will be the Hostess or Host of the month.
Rosemary the Under Utilized Herb
When I was infusing the fresh rosemary and garlic into the olive oil, my whole house smelled amazing. It reminded me of our journey to the French Riviera and our side excursion to St-Marguerite Island. I know you have heard me talk about this gorgeous place before but smelling wild rosemary growing in the forest and along the coast line brings a culinary odyssey to the highest level. If you love rosemary, be sure to try our Rosemary Herbed Pork Chops with Shallot Wine Sauce.
Vegan and Gluten-Free
Olive tapenade is a very popular hor de voures in the south of France. I tasted many different versions during our trip. As delightful as they are, I could do without the anchovies. Yes, I am an anti-anchovy eater. There are NO ANCHOVIES in this tapenade. I found that anchovies, as delightful as they are, can be replaced with herbs to replace the saltiness. My herb of choice was rosemary. Vegan Olive Tapenade is happily vegan as well as gluten-free (if you enjoy with cut up veggies) and is lactose free too.
As we know, the Mediterranean diet is has some health benefits by using olive oil instead of other fats and also lots of fresh herbs to infuse flavor instead of salt. This Vegan Olive tapenade has so many ways it can be used to really give some many dishes extra flavor. Maybe you would like to toss in a tablespoon or so in your favorite gluten-free pasta, add it as a topping to your baked chicken or even just on its own with a few crackers. It is all up to you.
How to Pit Olives?
I used pitted olives and it decreased preparation time. If you need to pit your olives, just set them on a cutting board and crush the olives with the side of your chopping knife and then it should be relatively easy to remove the pit.
I served my vegan olive tapenade with toasted crostini bread with a little brushed olive and toasted in the oven for about 10 minutes until slightly golden and crunchy. In addition, we also have some rosemary and black olive and poppy-seed biscuits and Whole Wheat Focaccia Bread that I think would be delicious with this as well.
I guess I have been a little olive crazed lately and if you have missed my Spanish Olive Meatballs with Red Pepper and Tomato Wine Sauce be sure to check out this other fun appetizer for the holiday.
Frequent Asked Questions (FAQ's)
Using pitted olives decreases your preparation time. However, if you need to pit your olives, just set them on a cutting board. Crush the olives with the side of your chopping knife and then it should be relatively easy to remove the pit with your fingers.
Vegan olive tapenade can be stored in a sealed container in the refrigerator for up to 2 weeks.
Enjoy Vegan Olive Tapenade over crackers, crostini, in pasta, over grilled chicken, in salad and whatever your little heart desires.
More Delicious Appetizers
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Vegan Olive Tapenade
- 2 tbsp olive oil
- 2-3 sprigs rosemary fresh whole
- 2 cloves garlic
- 250 grams olives (I used mixed green and kalamata pitted olives)
- ¼ tsp black pepper
- 1 tbsp capers (if you do not like capers add 1 teaspoon lemon zest instead)
- In a small sauce pan, add olive oil, fresh sprigs of rosemary and garlic cloves. Fry for about 2-3 minutes until aromatic and garlic is golden brown. Remove the garlic and rosemary sprig from the pan and allow the oil to cool slightly. (If you use olives in olive oil then you can use this oil)
- Add Add drained and pitted olives, black pepper capers and cooled rosemary and garlic infused oil into the food processor and blend until coarsely ground. Add a teaspoon of fresh chopped rosemary to mixture as a garnish if you desire.
- Serve delicious Rosemary and Garlic Infused Olive Tapenade on toasted crostini breads, crackers, fresh veggies or even as a topping to your next chicken dish. Enjoy!