Go Back
vegan olive tapenade

Easy 5 Ingredient Vegan Olive Tapenade!

Course Spread
Cuisine vegan
Prep Time 5 minutes
Total Time 5 minutes
Servings 10
Author Elinor, Let's Brighten Up


  • 1 Cup Kalamata Olives 170 gr
  • 1 Cup Morrocan Dry Cured Olives 170 gr
  • 2 - 3 Fresh Thyme Sprigs
  • 1 Garlic Clove 4 gr
  • 2 Tablespoons Olive Oil 20 gr
  • Optional Pinch of Black Pepper


  1. Remove the pits from the kalamata and Morrocan dry cured olives and place into a food processor. 

  2. Peel and crush the garlic clove then add to the food processor along with the leaves from 2 - 3 fresh thyme sprigs, olive oil, and optional black pepper. Blend until mixture is well combined.

  3. You may need to scrape down the sides of your food processor to ensure all that goodness has combined.
  4. Transfer to 2 small jars, cover with optional olive oil if you plan on storing it longer than a few days, then transfer to the fridge and enjoy with your favorite slice of bread!