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Vegan Artichoke Olive Tapenade

A vegan twist on flavor packed tapenade featuring olives and artichokes.
Cook Time5 mins
Total Time5 mins
Servings: 1 cups


  • 1 cup kalamata olives pitted
  • 1 cup artichoke hearts
  • 1 Tablespoon capers
  • 1 Tablespoon tomato paste
  • 1/4 cup fresh parsley chopped
  • 1 teaspoon dried thyme
  • 1 clove garlic
  • 2 teaspoons red wine vinegar
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 cup extra virgin olive oil
  • 1/4 teaspoon salt


  • Put the garlic clove and capers in a food processor. Blend until broken down and minced, approximately 5-10 seconds.
  • Add the remaining ingredients except for the olive oil.
  • Blend the mixture while streaming the olive oil in through the top hole of the food processor until just combined. Process fast for a tapenade with texture, or longer for a smooth tapenade.
  • Serve with crostini or on top of pasta, chicken, or vegetables. Tapenade can be stored in the refrigerator for up to 3 days.


While crostini is not keto, this tapenade is and makes a great condiment or topping.