A typical Mediterranean dip, made mostly of olives and olive oil. Traditional recipes include anchovies, but there is absolutely no need for them here.

Yield: About 2 cups

Time: 15 minutes


  • knife
  • food processor


  • 1 c black or green olives, pitted
  • ½ c finely chopped pine nuts or walnuts
  • ¼ c olive oil
  • 2 T nutritional yeast
  • 1 T chopped basil
  • 2 cloves garlic, minced


Place the olives in the food processor and process for a few seconds, until they form a rough paste with some chunks of olive here and there. (Alternatively, you can just chop the olives yourself.)

Transfer to a bowl and mix in the remaining ingredients to make a thick, chunky mixture glistening with oil.

Serve with toast or pita bread.


If the olives are very strong, you might want to rinse the brine off first, otherwise the tapenade will be very salty.


Abbreviations  |  Conversions  |  Cooking tips

Black olive tapenade