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easy olive tapenade in a bowl

Black Olive Tapenade Without Anchovies

  • Author: Lily
  • Total Time: 5 minutes
  • Yield: 8
  • Diet: Vegan


This easy black olive tapenade spread is made without anchovies and only uses 3 ingredients: black olives, olive oil, and garlic. It is the perfect party dip and can be made in 5 minutes.


Units Scale
  • 2 cups of sliced black olives (or 2.5 cups of whole pitted olives)**
  • 1 garlic clove
  • 2 tbsp of olive oil
  • 1/2 tsp of salt (or to taste)


  1. Drain sliced black olives.
  2. Rinse with water using a strainer.
  3. Peel and chop the garlic.
  4. Add the chopped garlic, sliced black olives, olive oil, and salt to a food processor. Blend on high.
  5. Stop the blender and scrape the sides. Blend on high.
  6. Store the black olive spread tapenade in an airtight container or enjoy right away!


  • The olive spread can be stored in the fridge for up to 5 days.
  • I purchase 2 cans of whole pitted black olives (about 6 ounces in size). The olives were the perfect amount for this recipe.
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Category: Dip
  • Method: Blending
  • Cuisine: Algerian


  • Serving Size: 8
  • Calories: 130
  • Sugar: 0 g
  • Sodium: 500 mg
  • Fat: 13 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 13 g
  • Trans Fat: 0 g
  • Carbohydrates: 4 g
  • Fiber: 0 g
  • Protein: 0 g
  • Cholesterol: 0 mg

Keywords: black olive spread tapenade, homemade olive tapenade, black olive spread, Algerian olive tapenade, easy olive tapenade, olive tapenade without anchovies

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