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vegan black olive tapenade
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5 from 5 votes

Easy Black Olive Tapenade (vegan)

Black olive tapenade takes just a couple of minutes to make. A tasty spread for sandwiches, wraps and bruschetta.
Prep Time5 mins
Total Time5 mins
Course: Easy Vegan Dressing, Dip & Sauce Recipes
Cuisine: French, vegan
Keyword: black olive tapenade, homemade tapenade, tapenade, vegan tapenade
Servings: 4
Calories: 92kcal


  • 70 grams black olives pitted
  • 1 sundried tomato
  • 2 teaspoon capers
  • 1 teaspoon white miso
  • ¼ teaspoon dried thyme
  • 2 tablespoons olive oil
  • 1 pinch salt
  • 1 pinch black pepper


  • Add all the ingredients to the jug of a blender or the bowl of a food processor. If you don't have either of these, you can use a stick blender and a jug.
  • Whizz until it is the desired consistency. I like it with a bit of texture but you can serve it smooth.
  • Taste to check the seasoning and serve.
  • Enjoy!


You can keep this in the fridge in an airtight container for 7-10 days.


Serving: 4g | Calories: 92kcal | Carbohydrates: 1g | Protein: 1g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 367mg | Potassium: 29mg | Fiber: 1g | Sugar: 1g | Vitamin A: 78IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg