Vegetarian Tapenade

    20 minutes

    This olive dip omits the anchovies traditional for a tapenade. Use slices of baguette or fresh vegetables for the dipping. It is also a good topping for steak.

    26 people made this

    Serves: 12 

    • 375g sliced black olives, drained
    • 3 tablespoons capers
    • 1/2 cup minced onion (about one small onion)
    • 1 clove garlic, minced
    • 2 tablespoons chopped fresh parsley
    • 1/4 cup (30g) grated parmesan cheese
    • 2 tablespoons olive oil
    • 2 tablespoons balsamic vinegar
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 1/4 cup chopped red capsicum (about half a small capsicum)

    Preparation:20min  ›  Ready in:20min 

    1. Place the olives in a food processor or blender; pulse the olives until slightly chopped; remove to a bowl and set aside.
    2. Combine the capers, onion, garlic, parsley, parmesan cheese, olive oil, balsamic vinegar, salt, black pepper and about half of the red capsicum in the food processor or blender; blend until finely chopped. Add to the olives and mix. Sprinkle remaining red capsicum over the mixture.

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    Reviews in English (29)


    I have a recipe for tapenade which I've been using for years but decided to try this one. It is not bad but it's got way too much vinegar. Among other things, my recipe calls for just the olive oil and some anchovy filets to give it a certain "umph" lacking in this recipe.  -  25 Jun 2009  (Review from Allrecipes USA and Canada)


    Outstanding! I opted not to use the food processor as I cut the recipe in half and didn't want to pull it out for that small amount. I think I'd do this by hand again as it was really easy to put this together. Forgot the red pepper, but next time I'll be sure to add. This is similar to one I make with rosemary. Wonderful flavor - thank you for posting this recipe!  -  09 Mar 2009  (Review from Allrecipes USA and Canada)


    I made this receipe for a large group and it was definitely a hit! I have been buying my olive tapenade from a restaurant and this was just as good if not better. I did leave out the red pepper since I did not have any on hand and it was perfect.  -  13 Mar 2009  (Review from Allrecipes USA and Canada)