Mediterranean Black Olive Tapenade
This easy Mediterranean black olive tapenade spread is made without anchovies and only uses 3 ingredients: black olives, olive oil, and garlic. It is the perfect vegan party dip and can be made in 5 minutes.
Servings: 8
Ingredients
- 2 cups sliced black olives or 2½ cups of whole pitted olives**
- 1 garlic clove
- 2 tablespoon olive oil
- ½ teaspoon salt or to taste
Instructions
- Drain sliced black olives. Rinse with water using a strainer.
- Peel and chop the garlic.
- Add the chopped garlic, sliced black olives, olive oil, and salt to a food processor. Blend on high.
- Stop the blender and scrape the sides. Blend on high.
- Store the black olive spread tapenade in an airtight container or enjoy right away!
Notes
- 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.
- Store the black olive spread tapenade in an airtight container in the fridge for up to 5 days. I do not recommend storing tapenade in the freezer or leaving it at room temperature.
Nutrition
Serving: 8g | Calories: 130kcal | Carbohydrates: 4g | Protein: 0g | Fat: 13g | Saturated Fat: 0g | Polyunsaturated Fat: 13g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 500mg | Fiber: 0g | Sugar: 0g