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Tapenade or olive paste with sun-dried tomatoes and peppers.
A super easy and aromatic recipe for vegan dips, spreads, or sauces for sandwiches and wraps.

The olive paste, is a favorite appetizer. It is found mainly in the cuisines of Mediterranean countries, such as Italian, Greek and French. It is very easy to prepare as we simply mash all the ingredients. Its base is olives and is made with any kind we prefer, such as Kalamon, crushed, Throumpes, etc.

Our recipe differs as, apart from being vegan, it contains sun-dried tomatoes for a very rich and full taste. Garlic for intensity, peppers, lemon, oregano and ground coriander for freshness and a subtle and balanced aroma.

The olive paste is usually blended until all the ingredients are completely mashed. It's a matter of taste but we also suggest that it retains some texture. No matter how you make it, it will be truly enjoyable!

It is a wonderful and aromatic appetizer, but also excellent as a spread on bread or sauce for sandwiches or wraps. In this case, it matches well with tomatoes. So much, that we would say it is a must. We can also add peppers, onion, carrot, cucumber, spring onion, parsley and of course vegan Greek feta cheese for amazing results.

Try it!

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Photo of a bowl of olive pate with sun-dried tomatoes and peppers surrounded by peppers, lemon, olives and breadsticks. A recipe from All About Vegans.

Olive tapenade with sun-dried tomatoes and peppers (Greek olive paste)

Tapenade or olive paste with sun-dried tomatoes and peppers. A super easy and aromatic recipe for vegan dips, spreads or sauces for sandwiches and wraps.
5 from 6 votes
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Course: spread, dips, Appetizers, Snacks
Cuisine: Raw Vegan, Vegan, Greek / Vegan, Greek vegan, Greek Modern / Vegan, Italian, Italian vegan, Mediterranean / Vegan, Raw
Keywords: spread, olive, olives, dip, paste, pate, tapenade
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4 appetizers
Calories: 101kcal
Author: Thodoris Tibilis


Ingredients for vegan olive tapenade (Greek olive paste)

  • 250  g Kalamata olives (pitted 200 g/7 oz)
  • 4 sun-dried tomatoes
  • 1 clove garlic
  • 1 Tbsp Florina pepper
  • 1 Tbsp green bell pepper
  • 1 Tbsp lemon juice
  • 1 tsp oregano
  • ¼ tsp ground coriander (optional)
  • ground pepper


Olive tapenade with sun-dried tomatoes and peppers (Greek olive paste)

  • Remove the pits, put all the ingredients in the food processor or blender and blend until they become a paste and our olive tapenade is ready!


  • Serve as:
    • Dip with breadsticks or carrot, cucumber and celery sticks.
    • Sauce in sandwiches, party sandwiches or wraps (along with vegan Greek feta cheese and vegetables such as tomato, cucumber, onion, peppers, carrot, dill pickles and spring onion).
    • Spread on party finger foods with topping of vegetables (such as cherry tomatoes, cucumber, peppers, dill pickles, parsley and spring onion).


  1. If you use pitted olives, the first step is to remove them. You can do this by cutting them with a knife, with a pitter tool (which is mainly for cherries or sour cherries), by breaking them by hand, or by hitting them with something heavy, such as the bottom of a cup.
  2. Depending on your preferences you can make the olive tapenade mashed completely or even keep a little texture.
  3. You can also add olive oil, vinegar, capers, thyme, savory, parsley or tabasco sauce.

Nutrition Facts

Sodium: 981mg | Calcium: 45mg | Vitamin C: 10mg | Vitamin A: 375IU | Sugar: 1g | Fiber: 3g | Potassium: 96mg | Calories: 101kcal | Saturated Fat: 1g | Fat: 10g | Protein: 1g | Carbohydrates: 4g | Iron: 1mg

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