Prune & Kalamata Olive Tapenade
Vegan Kalamata Olive Prune Tapenade
How to Make Olive Tapenade with Prunes & Kalamata Olives
Serve this salty-sweet prune & kalamata olive tapenade with your favorite dippers for a satisfying snack! Deliciously rich and savory—but with a surprising natural sweetness from the prunes. Perfect as a party appetizer or served on a DIY charcuterie board! Learn how to make an olive prune tapenade in the food processor in minutes.
Whether it’s spread onto bread or bread, mixed into pasta, or served with fresh veggies as dippers, this kalamata tapenade is sure to satisfy. It adds a crave-ably salty element that keeps me coming back for more! But, unlike a traditional olive tapenade recipe, this version also has some natural sweetness for balance: thanks to the dried prunes.
Prunes and olives may seem like a surprising combination, but they work so well together! It’s like a savory olive dip meets a chunky fruit jam. I love this olive prune tapenade spread onto crackers or toast, or rolled up with sliced meats and cheeses. A satisfyingly simple yet elegant dip that’s made for sharing!
What is olive tapenade made of?
Typically, an olive tapenade consists of finely chopped olives, capers, and anchovies. Pretty much, it’s like a savory olive dip with a potent, salty, brined flavor. For this kalamata olive tapenade recipe, I’ve revamped the classic recipe—nixing the capers and anchovies, adding sweet prunes, green onion, and crunchy walnuts instead!
Is tapenade good for you?
As always, “healthy” and “good for you” are subjective. In terms of nutrients, yes—this olive prune tapenade is highly nutritious! Kalamata olives are an excellent source of plant-based protein, fiber, and heart-healthy fats, as well as iron, bone-building calcium, and antioxidants. With the addition of prunes, there’s even more fiber and bone healthy nutrients like magnesium, potassium, and vitamin K!
Olive Prune Tapenade Ingredients
Sunsweet Amaz!n™ Prunes
Balsamic & olive oil
- Prunes: Personally, I love the sweet flavor and chewy texture of prunes—and Sunweet Amaz!n™ prunes are definitely my go-to brand. In this kalamata tapenade recipe, the flavor and texture of prunes pair particularly well with the rich, salty olives! For a substitute, you can explore alternative dried fruits like dried apricots, or replace the prunes with more olives.
- Olives: I chose to make a kalamata olive tapenade this time, but you could also use black or green olives—or a combination of these! Overall, you just need some type of olive to make a tapenade so use your favorite(s).
- Green Onion: This adds some herbaceous freshness to my olive dip, but you can easily replace it with chives or even chopped shallot if preferred
- Walnuts: These crunchy nuts add some fun texture and rich flavor to this dip! If you want a substitute, try using pecans, pistachios, or hazelnuts instead.
- Garlic: I think this is a must-have flavor in any tapenade, but you can omit the garlic if you’re not a fan.
- Flavorings: I love how the combination of olive oil, balsamic vinegar, and orange juice balances the rich, tangy, sweet flavors in this dip! Of course, you can absolutely switch up the flavors however you like. Use a different oil. Omit the vinegar if you don’t like the tanginess. Replace the orange juice with lemon juice if preferred.
How to Make Kalamata Olive Tapenade with Prunes
Not only is this olive prune tapenade tasty, but it’s also incredibly easy to make! Simply add all of your ingredients into a food processor and pulse—don’t blend—until everything is finely chopped. You don’t want a fully blended paste, but just chop until you get the texture you like. Transfer your kalamata tapenade to a serving dish, and that’s literally it!
What is a tapenade used for?
Typically, you might spread an olive tapenade onto bread, crostini, or bruschetta, or stir some into a pasta dish. Personally, I love this tapenade on toast, served as a dip with crudite vegetables or my dried fruit and nut crackers, or served alongside a tasty DIY charcuterie board! It’s a flavorful, crowd-friendly dip that you can have ready in 5 minutes.
Watch how to make this olive prune tapenade in my DIY Charcuterie Boards video!
Kalamata Olive Prune Tapenade
- Add all ingredients to a food processor and pulse until finely chopped.
- Serve immediately or transfer to an airtight container to store in the fridge. (This can be made ahead of time and refrigerated to use later!)
- Store up to 1 week in the fridge.
- Yields ~2 cups tapenade.