July 28, 2022

Another Mayonnaise-Free Dip: Super Easy Olive Tapenade

It doesn’t get easier than this olive spread that goes with any bread from challah to sourdough.

If your family is like mine, you want a variety of dips that are not mayo-based. This olive tapenade has just four ingredients and none of them is mayonnaise!

The most important thing when making this tapenade is to consider the type of olives you use. We don’t like Israeli-style black olives for this, only the more mildly flavored American style ones (like Lyndsay or Pearls – or store brand equivalents). The green olives can be Israeli-style or the pimento stuffed ones more common to American supermarkets.

2.0 from 1 reviews

Olive Tapenade

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Ingredients

1 can or jar of green olives
1 can of black olives
3 fresh garlic cloves or frozen cubes
2 Tbsp olive oil, approximately

Instructions

Combine olives and garlic in a food processor. While processing, slowly add olive oil just until the tapenade comes together. You can leave the pieces chunkier if you prefer it that way. Stop and scrape the sides once or twice.

Freezes well.

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Esti Waldman

Esti’s career has brought her behind the lens of food, fashion, books, and families as a leading photographer. Her talent and technical know-how make the photography you see on the site so appealing.

Filed under: Recipes

Tagged with: condiments and dips, freezer friendly, gluten free, lite, pareve, Shabbos & Yom Tov

4 responses to “Another Mayonnaise-Free Dip: Super Easy Olive Tapenade”

SO

July 28, 2022

So if you only have access to really Israeli brands, would you do two cans of green olives?

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1. Esti Waldman
  
  July 28, 2022
  
  yes. We’ve done that and it works well.
  
  Reply
Bee

September 28, 2022

This was definitely easy to make but I think its the first BCP recipe I tried and wasn’t satisfied with the end result. It tasted like green olives from the can, unexciting.

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YR

March 2, 2025

I’ve been using your Olivae salad recipe as olive tapenade instead of this. It’s called olive salad on your site but it’s a tapenade as well. It’s the one with parsley and red pepper in it, and does not taste like plain Olives. It’s a wonderful addition to our shabbos meal.

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