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healthy kalamata olive tapenade ina dark bowl alongside pieces of small toasts

Oil-Free Olive Tapenade {vegan, super-easy}

  • Author: Camilla
  • Prep Time: 5
  • Total Time: 5
  • Diet: Vegan


Oil-free tapenade is the perfectly piquant spread you’re craving for your sandwiches and snacks. This version is healthy, light, and vegan, too.



  • 1  and 1/2 cups drained, pitted kalamata olives (loosely packed)
  • 2 tablespoons drained, jarred capers
  • 1 and 1/2 teaspoons herbes de Provence or Italian herb blend
  • 2 or 3 small cloves garlic, minced
  • 2 teaspoons finely grated lemon zest
  • 3 tablespoons freshly squeezed lemon juice
  • freshly ground black pepper to taste


  1. Place the olives, capers, herbs, garlic, lemon zest, and lemon juice in a small food processor.
  2. Process, using on/off pulse, until smooth (but still with some texture), stopping to scrape down sides of the bowl. Season to taste with pepper.
  3. Transfer to a small bowl. Cover and chill for at least 1 hour before serving (to meld flavors).


Storage: Store the tapenade in a small covered container in the refrigerator for up to 3 weeks.

Olive Options: You can use just about any pitted olives (black or green) you prefer in this recipe. For a stronger taste, stick with brine-cured options (such as kalamata). For a mild tapenade, opt for canned black olives.

  • Category: Appetizer
  • Method: Food Processor


  • Serving Size: 1 tablespoon (15 mL)
  • Calories: 23
  • Sugar: 0 g
  • Sodium: 278.1 mg
  • Fat: 1.8 g
  • Saturated Fat: 0.2 g
  • Carbohydrates: 1.5 g
  • Fiber: 0.7 g
  • Protein: 0.3 g
  • Cholesterol: 0 mg

Keywords: oil-free tapenade, keto, vegan, paleo, keto dip, keto spread, low-carb, low-calorie, appetizer, olives, capers, easy

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