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    You are here: Home » Vegan Recipes

    Published: May 12, 2012 · Modified: Jul 6, 2020 by Trish · This post may contain affiliate links · This blog generates income via ads ·

    Olive and Lentil Tapenade

    olive and lentil tapenade
    Jump to Recipe Print Recipe
    Perfect full flavour and lower fat party dip. Serve with cracker and fresh veggies for dipping
    Prep Time15 mins
    Servings: 2 cups
    American
    Appetizer
    olive and lentil tapenade

    For a healthy and easy party dip, try this Olive and Lentil tapenade.

    olive and lentil tapenade witth crackers for dipping

    I've been buried in cookbooks for weeks trying to find the most perfect appetizer. I wanted something healthy, but full-flavour, something rich, but snacky. I finally settled on this dip. It's a good make-ahead, always important in my book.

    olive and lentil tapenda with crackers for dipping

    This recipe is from a new book that has somehow managed to find its way into my library. (shhhhh!)....Julie Daniluk's book Meals That Heal Inflammation.  I can't tell you how excited I am about this book - because I will tell you about it later. For now you need to know that I essentially followed the recipe as written in the book except that I reduced the olive oil a bit. Julie's recipe calls for ⅓ of a cup, I used just enough to help the dip come together - use more if you feel you need it.

    This is a healthier version of tapenade -- less oil, a bit more fibre but all the flavour. Use good olives!

    A few more tips for this easy Olive and Lentil Tapenade

    • You can use green or black olives, or some combination. I like kalamatas for the intense briny flavour.
    • Use good quality extra virgin olive oil to highlight the olive flavour.
    • The lentils add a lovely texture and make this dip a bit more filling then just straight up tapenade. 
    • Don't skip the capers. I love capers. 
    olive and lentil tapenade
    5 from 2 votes

    Olive and Lentil Tapenade

    Perfect full flavour and lower fat party dip. Serve with cracker and fresh veggies for dipping
    Prep Time15 mins
    Servings: 2 cups

    Ingredients

    • 1 18 oz can green lentils rinsed and drained, or about 2 cups
    • 1 cup pitted kalamata olives
    • 1 large clove of garlic
    • ½ cup fresh parsley
    • 2 tablespoons capers
    • 1 teaspoon lemon zest
    • ¼ cup of lemon juice
    • 2 tablespoons olive oil

    Instructions

    • Throw lentils, olives, garlic, parsley, capers in the bowl of your food processor and process until uniformly chopped up. Add lemon zest, juice, drizzle in olive oil and pulse until you have a nice consistency. Go easy with the processing, you don't want a purée.
    • Transfer to a serving bowl and serve with chopped veggies, corn chips or pita wedges. This dip has nice flavour at room temperature - perfect for potlucks when it could be sitting out for a while.
    Trish | The In Fine Balance Food Blog
    Tried this recipe?Mention @infinebalance or tag #infinebalance!

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    Reader Interactions

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    1. Cauldrons and Cupcakes says

      May 12, 2012 at 5:51 am

      mmmmm.... That looks divine - can't wait to try it!

      Reply
    2. trueindigo says

      May 12, 2012 at 6:48 am

      Oh my, The capers will add just the right edge to this!

      Reply
      • infinebalance says

        May 12, 2012 at 11:10 pm

        Definitely - don't make it without capers.

    3. An Unrefined Vegan says

      May 12, 2012 at 8:11 am

      I LOVE this kind of recipe!! But I guess you knew that cuz of my Olive "handle!" 😉 Can't wait to hear more about that cookbook, too! Thanks for playing along! So much fun!

      Reply
      • infinebalance says

        May 12, 2012 at 11:10 pm

        Awesome event Annie.... can't thank you enough for organizing! 🙂

    4. jasongillett says

      May 12, 2012 at 8:31 am

      Here is the trick I did not anticipate... which of these VVP recipes will I be trying first. Each new post makes me ask the question again. I can't to try this one! Great to meet you 🙂

      Reply
    5. terra says

      May 12, 2012 at 8:56 am

      Wow! That looks spectacular! Olives and lentils... yum!

      Reply
    6. Barb says

      May 12, 2012 at 9:09 am

      Olives and capers are two flavors that I love, but rarely ever use... I need to make this one!

      Reply
    7. iatelunch says

      May 12, 2012 at 10:43 am

      Looks amazing! I love olive tapenade.

      Reply
    8. Dudette says

      May 12, 2012 at 11:36 am

      I love this!!

      Reply
    9. Shira says

      May 12, 2012 at 12:13 pm

      Looks and sounds incredible! I love all of these ingedients....and your photos are spectac! xo!

      Reply
    10. christinerobyn says

      May 12, 2012 at 12:28 pm

      I love olive tempenade, this looks delicious!

      Reply
    11. Somer says

      May 12, 2012 at 12:49 pm

      Good on you for reducing the olive oil! I started to make my hummus without and it tastes just as good. I love this recipe! The potluck is awesome!

      Reply
      • infinebalance says

        May 12, 2012 at 11:09 pm

        This potluck is awesome! I totally agree.

        also about the olive oil -- its often so easy to reduce in recipes, you really don't miss it.

      • Somer says

        May 12, 2012 at 11:58 pm

        😉

    12. Gabby @ the veggie nook says

      May 12, 2012 at 3:05 pm

      Looks fantastic! Loooove olives.

      Reply
    13. eatpraybake says

      May 12, 2012 at 3:58 pm

      love the use of lentils!

      Reply
    14. keepinitkind says

      May 12, 2012 at 3:59 pm

      Always looking for a good tapenade recipe- looks gorgeous!

      Reply
    15. Food Stories says

      May 12, 2012 at 5:14 pm

      Just making my way through the virtual vegan potluck and wanted to say hello 🙂

      Reply
    16. Vanessa says

      May 12, 2012 at 6:10 pm

      This looks so good. I've never made a dip with lentils - I must try it now!

      Reply
      • infinebalance says

        May 12, 2012 at 11:07 pm

        This is a first for me as well... the key is strong flavours like the olives and capers...

    17. annesturetucker says

      May 12, 2012 at 7:00 pm

      Looks wonderful and I love olives!!

      Reply
    18. veganbloggersunite says

      May 12, 2012 at 9:37 pm

      Great recipe and very kind of you to tip your hat to Annie that way. Appreciate the kind link back. I'd love to feature one of your recipes on VBU - let me know! Lidia 🙂

      Reply
      • infinebalance says

        May 12, 2012 at 11:06 pm

        Nice to meet you as well Lidia. Love VBU -- I'll be in touch! Thanks!

    19. Jennifer at jenmi says

      May 12, 2012 at 9:44 pm

      Happy Virtual Vegan Potluck! I am finding so many great recipes. Thank you for sharing! 🙂

      Reply
      • infinebalance says

        May 12, 2012 at 11:05 pm

        I'm meeting so many new to me bloggers. Thanks for stopping by.

    20. Richgail Enriquez says

      May 12, 2012 at 11:44 pm

      I LOVE olive tapenades, thanks for choosing this recipe, now I can make my own from scratch. Btw, I'm very curious about that cookbook that you mentioned, I have some loved ones who are suffering from gout, it'll be great if I can cook anti-inflammatory meals that are also delicious. Are you going to do a give away? Please say yes 🙂

      Reply
    21. vegansparkles says

      May 13, 2012 at 1:59 am

      Ooh I love the sound of this! So tangy and delicious!

      Reply
    22. veghotpot says

      May 13, 2012 at 2:44 am

      Mmm what a great dip! I love dishes like that at a party its so moreish and easy to eat. Plus I love capers!

      Reply
    23. Brittany says

      May 13, 2012 at 7:09 pm

      Those crackers look like they go perfect with this dip..YUM!

      Reply
    24. thedrivencook says

      May 13, 2012 at 9:11 pm

      Looks delicious! Love the color. This would surely add a nice color (and flavor) to a potluck table. 🙂

      Reply
    25. elena-sweetlife says

      May 14, 2012 at 8:18 am

      Love your dip and all the ingredients! Never thought to use lentils,capers and olives together... Thanks for the idea (and for the app suggestion as well)!

      Reply
    26. LindsayODonnell says

      May 14, 2012 at 9:51 am

      I love that you did an olive dish in honour of our organizer!

      Reply
    27. toxicvegan says

      May 14, 2012 at 10:40 am

      Wowsers - I love tapenade - thank you - I will def be making!

      Reply
    28. veggiewhatnow says

      May 14, 2012 at 7:54 pm

      This sounds delish! 🙂

      Reply
    29. Joyness Sparkles says

      May 14, 2012 at 8:03 pm

      Make ahead is wonderful and my husband will LOVE the olives! 🙂

      Reply
    30. naughtyvegan says

      May 14, 2012 at 9:12 pm

      I love love love kalamata olives, and lentils, I can't wait to try this! I'm finally able to go through the virtual vegan potluck, being away this weekend!
      I hope you got a chance to look at my dessert for the potluck 🙂

      Reply
    31. tinykitchenstories says

      May 14, 2012 at 9:26 pm

      I've got a bunch of kalamatas in garlic that I need to use up. I think this is the perfect recipe! 🙂

      Reply
    32. Jenn and Seth (@HomeSkilletCook) says

      May 16, 2012 at 3:06 pm

      that sounds delicious!

      Reply
    33. Susmitha - Veganosaurus says

      May 22, 2012 at 1:47 am

      Looks yummy! And such a pretty colour too.

      Reply
      • infinebalance says

        May 25, 2012 at 9:23 am

        I totally agree with you about the colour. I thought it was gorgeous. Full disclosure.... my daughter didn't think so.

    34. Lea says

      June 09, 2013 at 9:32 am

      Wow - this was amazing! I made it yesterday to take to a party and it was delicious! But I did not add all of the lemon juice. Is that a typo or is it really supposed to be
      1/4 cup? I added about 1/2 tablespoon and the lemon flavor was so overwhelming that I made a second batch and combined them. Also, I didn't use any olive oil at all and the texture was just fine. Thank you for the recipe!

      Reply
      • Trish @infinebalance says

        June 09, 2013 at 12:00 pm

        So glad you liked it! Thank-you for your comments.

        I actually reduced the lemon a bit from the original recipe. I always say you should cook to your tastes. The olive oil and lemon work together.. so I can totally see that if you use less oil you may want a little less lemon.

    35. Coralina says

      April 30, 2021 at 3:36 pm

      5 stars
      Just made this, so yummy! Such a great way to incorporate a veggie protein into appetizers or tapas.Thanks!

      Reply
      • Trish says

        May 01, 2021 at 10:56 am

        So glad you liked it!

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