Black Olive Tapenade recipes often uses anchovies and garlic. This one doesn’t and it doesn’t need anchovies or garlic! It is gluten free and vegan and delicious and nothing is missing taste wise from the absence of those two totally superfluous ingredients.

Black Olive Tapenade is no looker! But you should never judge a book by its cover and this is no exception. It packs a salty fresh, moreish punch. Super flexible and great as a dip, as a canape topping (on top of mini Potato and Butternut Squash Rosti)and as an ingredient in dishes where that umami taste is required. Try it with Gluten Free Vegan Rosemary and Sea Salt Crackers.

Allergy Information – Black Olive Tapenade

Black Olive Tapenade is gluten-free and vegan and… celery free, coconut free, garlic free, lupin free, mustard free, nightshade free, onion free, peanut free, sesame free, soya free, tree nut free.

Top Tips – Black Olive Tapenade

It is really important to use good quality black olives with the stones still in them. Kalamata olives are great. The taste of the tapenade will be far better with good quality, stone-in, olives. It is easy to remove the stones. Take a large bladed knife and simply press the flat side on the knife on the olives and they will ‘burst at the seams’ making it easy to remove the stone.

Traditionally tapenade is made in a pestle and mortar so it has a slightly rough texture but you can pulse the mixture to get the texture you prefer.

Recipe – Black Olive Tapenade

Difficulty easy
Serves 4-6
Preparation time 15 mins
Cooking time 0 mins

Ingredients – Black Olive Tapenade

220 grams Kalamata olive (with stones in)
3 tablespoons capers
Juice of 1 lemon
3 tablespoons olive oil
3-4 sprigs fresh thyme

Method – Black Olive Tapenade

1. Put all the ingredients in a blender or food processor and pulse until well mixed and you have the texture you prefer
2. Serve.