This olive mushroom tapenade made with garlic, capers and parsley – but without anchovies – is a simple vegetarian and vegan tapenade that is delicious spread on bread and enjoyed as a canapé or starter.
I love homemade tapenade, it is so easy to make, and you can vary it according to your tastes or diet. This mushroom and olive tapenade is both a vegan and vegetarian tapenade, which even if you like anchovies, makes it a great recipe for entertaining as everyone can enjoy it.
Tapenade is traditionally from Provence, France and the name ‘tapenos‘ comes from the French word for capers. Which is a little confusing, if like me, you think of tapenade as an olive pate or paste made from black olives; rather than a caper pate.
Traditionally made with small black olives, I have used kalamata olives in this recipe as they are more flavourful.
I am a huge fan of mushrooms, whether they are made into breaded garlic mushrooms, marinated, or made into a creamy dairy free mushroom soup; and adding them to tapenade I find, makes the olive tapenade less rich.
If you like a slightly sweeter tapenade then you might like this fig and black olive tapenade (also without anchovies).
Frequently Asked Questions
What do you do with tapenade?
Traditionally spread on bread you can also use this mushroom and olive tapenade:
- On bruschetta – (I love it with goats cheese on bruschetta!)
- As a dip – delicious served with crunchy vegetables.
- Stirred into pasta.
- Add a spoonful to a soup or casserole to add extra flavour.
- As a stuffing for chicken.
- It also makes a delicious salad dressing when thinned out with olive oil and a touch of sherry or red wine vinegar.
How long does this tapenade last?
With this tapenade recipe, I would recommend you keep it in the fridge, covered, and use it within 3 days.
What else can I make with olives?
What else can I make with capers?
Tips for Tapenade Success:
- Gently heating the olives releases their flavour, but you don’t want to cook the olives.
- I use capers in vinegar, but you can use salted capers in this recipe – but make sure to rinse them well first, otherwise your tapenade will be super salty!
- I have left the anchovies out of this recipe, but if you like the flavour of them, then add two anchovies when blending the ingredients together.
- If using a blender, pulse to get your desired consistency. You can use a pestle and mortar to make your tapenade if you prefer.
- ½ tablespoon olive oil
- 200 g mushrooms roughly chopped
- 2 cloves garlic crushed
- 40 g olives black or kalamata olives
- ⅓ tablespoon capers
- 1 teaspoon red wine vinegar
- 1 tablespoon fresh parsley optional
- Heat the olive oil in a frying pan over a high heat and add the chopped mushrooms.
- Fry the mushrooms for 3-4 minutes until light golden, stirring once or twice.
- Turn the heat down to medium and add the crushed garlic and cook for a minute.
- Turn off the heat and remove the mushroom mixture to a plate or blender. Tip the olives into the frying pan for 30 seconds.
- Tip the mushrooms and olives into a blender with the capers, red wine vinegar and parsley.
- Pulse to get your desired tapenade consistency. I like to leave mine quite chunky, put you can make it finer.
- Enjoy straight away, or keep in a covered container in the fridge.