5-Minute Black Olive Tapenade (No Anchovy Option)

This homemade Black Olive Tapenade is briny, light, and full of flavor! It combines pitted Nicoise (or kalamata) olives, fresh garlic, lemon juice, olive oil, and capers in place of anchovies for a vegan version. In just 5 minutes, you’ll be ready to serve the olive spread as part of a cheese board, crudités, or as part of an appetizer spread.

📝 Ingredients

• 1 1/2 cups Niçoise or kalamata olives (pitted and drained)
• 8 capers (or 1/4 tsp anchovy paste)
• 1 clove garlic
• 2 Tablespoon fresh parsley (optional)
• 1/2 lemon (juiced)
• freshly ground black pepper (to taste)
• 1 - 1 1/2 Tablespoons olive oil

👨‍🍳 Instructions

1. 1In a food processor (love a mini food processor for this!) add the olives, capers, garlic, parsley, lemon juice, and pepper. Pulse until combined, slowly adding a bit of olive oil. Depending on how liquidy your olives are, you may want more or less olive oil.
2. 2Keep in mind that olives are salty, so you likely will not need to add additional salt (unless, of course, you like really extra briny/salty things).
3. 3Serve with crackers, bread, or veggies. Enjoy!