Plant-Based Olive Tapenade

Prep Time 5 minutes
Total Time 5 mins
Serves 4-8


  • 335g/12oz pitted, Kalamata olives
  • 4 garlic cloves, crushed then chopped
  • Half teaspoon dried oregano
  • Quarter teaspoon dried marjoram
  • Half teaspoon thyme
  • One teaspoon crushed chili flakes (feel free to adjust the amount if you don't like your food too hot)
  • Half teaspoon dried basil


  1. Place all the ingredients into a food processor and pulse chop until you reach your desired consistency.
  2. Store in an airtight container in the fridge.


© 2016 Caroline's Plant Based Diet. All rights reserved.