Olive Tapenade

Olive Tapenade

Do you know why I love appetizers? Variety. It’s why I love appetizer nights. A bit of everything tasty.

It’s definitely time to plan another big appetizer extravaganza. I am pretty sure this recipe will make it on to the menu.

I serve this with gluten-free vegan multigrain crackers. Once I’ve perfected the gluten-free vegan baguette I’ll likely serve it on toasted slices of that.

Olive Tapenade

Olive Tapenade
  • ¼ cup olive oil or grapeseed oil
  • 5 garlic cloves, pressed
  • 1 cup Kalamata olives, drained and chopped
  • ½ cup large green marinated olives, drained and chopped
  • 1 tablespoon capers, drained
  • ½ teaspoon red wine vinegar or white balsamic vinegar
  • ¼ teaspoon sea salt
  • ¼ teaspoon fresh ground black pepper
  1. In a medium skillet or saucepan heat olive oil over medium-low heat.
  2. Add garlic and saute for 2-3 minutes.
  3. Add the remaining ingredients and heat through for another 2-3 minutes. Garlic should be softened.
  4. Serve warm on crackers or gluten-free crostini.


This is great cold too. Also, tapenade would be amazing in a pasta dish. In fact, I am going to experiment with this next.

Olive Tapenade

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  1. Pasta with Kale, Olives & Candied Tomatoes | The Gluten Free Vegan - February 29, 2012

    […] Remember the olive tapenade I made here? […]

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