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

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

5 from 4 votes

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

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

Prep Time5

Total Time5

Course: Appetizers

Cuisine: American

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

Servings: cup (250 mL)

Author: Camilla

Ingredients

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

Instructions

Place the olives, capers, herbs, garlic, lemon zest, and lemon juice in a small food processor.
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.
Transfer to a small bowl. Cover and chill for at least 1 hour before serving (to meld flavors).

Notes

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.

Nutrition