Black & Green Olive Tapenade

Olives. Olives. Olives.

Lots of olives in this dish. And that's why it's the best.

I've always bought my tapenade from local farmer's markets but I never thought to make my own.

Until now.

And by-golly it won't be the last time, I'll tell you that much!

Mincing all the ingredients does feel a little repetitive, but I don't mind it all the much... because it meant I could pop an olive in my mouth every now-and-then. You can also speed-it-up if you'd like by using a food processor to mince, but I prefer the aesthetic look of hand-mincing much more.

One more reason I love this tapenade recipe is because it calls for about a quarter or less olive oil than other tapenade recipes. The olives themselves offer enough whole-food fats, and this is easily the best way to eat your fats.

Pro tip: you can enjoy the tapenade right away, but if you can handle the wait I recommend covering it and placing it in the fridge for at least 2 hours or overnight to allow the flavours to meld.

I had it the moment I made it because I couldn't wait.

But when I had the leftovers the next morning? Fiesta in my mouth. No word of a lie.

This would be a HIT at any potluck!

But I'm a little too selfish when it comes to olives. I want them all for me-self.

Can you blame me?

Enjoy with crackers, on rice cakes, in a sandwich.... or with a spoon. Directed straight into the oral cavity. Catch my drift?

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Black & Green Olive Tapenade

Recipe PDF

▸ ▹ Vegan, gluten-free

Yield: approx. 1.5 cups Prep Time: 15 min Total Time: 15 min


1 cup (200g) kalamata olives, pitted

1 cup (200g) green olives, pitted

1/4 cup (30g) packed sun-dried tomatoes, drained

1 Tbsp (10g) capers

2 cloves garlic

1/2 Tbsp (2g) chopped fresh basil

1 tsp (5g) dried oregano

1 Tbsp (15mL) olive oil

1 Tbsp (30mL) lemon juice (about1/2 a lemon, juiced)

3 Tbsp (45g) roasted walnuts (optional)


  1. Finely mince the olives, sun-dried tomatoes, capers, garlic , basil and walnuts.

  2. Add to a medium bowl, add remaining ingredients and toss to combine.

  3. Plate and garnish with fresh basil. You can enjoy immediately, but ideally cover and refrigerate to sit for 2 hours or overnight to allow flavours to meld. Enjoy!


  1. Speed-it-up: you can use a food processor and pulse the ingredients to save time on mincing, but note it could turn out looking more like “mush” and won’t be as aesthetic to present - but will still taste great.

  2. Storage: store in an air-tight container in the fridge for up to two weeks.