You don't need fish to make a dish with bright, bold, umami-packed flavors! This 100 percent anchovy-free olive tapenade is perfect for spreading on bread and sandwiches, dipping with veggies and crackers, or including as part of a vegan cheese board.

Anchovy-Free Olive Tapenade [Vegan, Gluten-Free]

Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste


  • 1 cup fresh kalamata (or mixed) olives, pitted and drained
  • 1 teaspoon finely minced fresh garlic
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon coarse black pepper
  • 1 tablespoon capers, drained
  • 1 cup fresh flat-leaf parsley leaves
  • 2-4 tablespoon olive oil


  1. Combine all ingredients in a food processor and pulse until chunky.
  2. Add olive oil, 1 tablespoon at a time, and process until the mixture reaches your desired consistency.


    This site uses Akismet to reduce spam. Learn how your comment data is processed.