Olive Tapenade Recipe

Olive tapenade spread on a slice of gluten free baguette

A Beautiful Taste.

Summer is officially here. The longest day of the year has paused on her axis for one delightful exhale. The big fat Strawberry Moon will be illuminating the sky tonight. Mother Nature's biggest full moon show of 2013. It is a perfect moment to stop. And put down your various electronic devices (seductive and addictive and shiny as they are).

Turn your gaze skyward. To something bigger than yourself. To something mythic and eternal. Timeless and rooted in dreams.

Celebrate the kind happiness of a warm summer night.

And whip up this simple tapenade.

Perfect for topping slices of a fresh baked baguette (my easy gluten-free baguette recipe using Pamela's wheat-free bread mix is here).

This salty, tangy olive spread is also a lovely no-cook pasta sauce.

Easy to make vegan olive tapenade

So Easy Olive Tapenade Recipe

By Karina Allrich June 2013.

Use your favorite green, black or Greek olives for this easy, appetizing spread. I used a Greek Olive Mix.


1 13-oz. jar black olives, green olives, or Greek Olive Mix, pitted
1 smallish clove of garlic, crushed
1 teaspoon extra virgin olive oil
1-2 teaspoons GF fig balsamic vinegar- or your favorite balsamic vinegar
1 teaspoon honey or raw agave nectar
Pinch of fresh minced thyme


Combine all of the ingredients in a food processor and pulse off and on until you achieve the consistency you prefer.

Taste for seasoning adjustments.

Serve with fresh gluten-free baguette slices (see my easy baguette recipe here) or gluten-free crackers (here's my favorite gluten-free cracker recipe). 

Note: Tapenade is wonderful as a quick, no-cook pasta sauce; stir some into extra virgin olive oil and toss with pasta, to coat.

Cover and refrigerate. Best eaten within a week.

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Recipe Source: glutenfreegoddess.blogspot.com

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More tempting tapenade from food bloggers:

Susan from FatFree Vegan Kitchen creates Artichoke Tapenade- yum.

Elana's Pantry whips up Fig Tapenade.

Jenn Cuisine serves up her Tapenade with capers and sun-dried tomatoes.


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