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Bowl of green olive tapenade with capers and lemon, surrounded by crackers and radish slices with the olive spread.
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Green Olive and Artichoke Tapenade

This Green Olive and Artichoke Tapenade without oil is the chunky, briny, garlicky vegan dip you'll make over and over again. Use this easy 10-minute vegan olive spread recipe, made with pantry ingredients like olives, capers, artichoke hearts and hemp seeds, for an low-carb appetizer, dip, condiment or spread for your vegan wraps and sandwiches.
Prep Time10 minutes
Total Time10 minutes
Course: Appetizer
Cuisine: American
Diet: Gluten Free, Vegan
Servings: 12
Calories: 50kcal
Author: Debra Klein

Equipment

Ingredients

  • 2 cups green olives
  • 3 tablespoon capers
  • 1 14-oz can artichoke hearts, in water
  • 2 tablespoon hemp seeds
  • 3 cloves garlic
  • ½ lemon zested and juiced
  • 2 teaspoon italian seasoning

Instructions

  • Drain olives, capers and artichoke hearts, add to bowl of food processor.
  • Peel garlic and add cloves to processor bowl.
  • Zest lemon and juice ½ (about 2 teaspoons lemon juice) onto other ingredients.
  • Add italian seasoning and hemp seeds.
  • Pulse until desired consistency. About 5 times for a chunky tapenade, more for a creamier, spreadable situation.
  • Store in an airtight container in the fridge for 2 weeks.

Notes

Nutrition information is based on one recipe making about 3 cups of tapenade and a ¼ cup serving size. 

Nutrition

Calories: 50kcal | Carbohydrates: 2g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 407mg | Potassium: 18mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 111IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg