Homemade Tapenade & mushroom toasted baguette

Homemade Tapenade & mushroom toasted baguette

I was one of those people who grew up not knowing that olives exist. I was first introduced to olives in varsity or when I started working. Initially, I didn't like them. However, after this recipe, I became a fan! How you are introduced to olives determines whether you want them, and this recipe will convert anyone! This recipe is gluten-free and vegan-friendly as well. 


  • 400 ml jar of Kalamata olives
  • 1 tsp crushed garlic
  • 1 tbsp finely chopped fresh parsley
  • 1½ tsp capers
  • 1 tsp finely chopped red onion
  • 1 tsp lemon juice
  • ½ tsp dry oregano
  • ¼ tsp red chili flakes
  • ½ tsp fresh or dry thyme
  • 1-2 tsp olive oil.


  • Food processor or blender


  • Remove the pits out of the olive and add to the food processor.
  • Next, add the remaining ingredients, except for the olive oil, and process, make sure some texture remains(you don't want your tapenade to be a puree). 
  • With the food processor speed on low, slowly drizzle in 1 to 2 teaspoons of olive oil until your tapenade holds together. Use a rubber spatula to scrape down the sides and mix well.
  • Transfer your tapenade to a serving bowl and allow it to sit for approximately 30 minutes in the refrigerator, allowing the flavors to develop further.
  • Serve with toasted French loaf with finely chopped fried mushrooms.
  • Enjoy!



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