Last Updated on January 4, 2026
Vegetarian Tapenade from Brantes:
This recipe for tapenade comes with a story. But, best of all, it is simple, keeps well in the fridge, can be made with ingredients you probably have in your store cupboard already and tastes delicious
High up on hilly slopes near Mont Ventoux, there’s one of those idyllic mediaeval villages you can find scattered through the countryside of France. First cited in 1163 as Brantule, the village still had 451 inhabitants by 1851. However, the population gradually declined, and the village, like so many rural communities, fell into disrepair. Now, though, the winding lanes and passageways seem perfectly maintained, there’s a neat car park at the bottom of the village, and most of the houses have been renovated. In fact, the village was only restored in the late 20th century and now acts as a haven for craftsmen and women and a focal point for walkers. It is also home to a group of women who run the unique cookery school, Les Aventurières du Goût, which I was lucky enough to visit on my recent trip to France.
Les Aventurières du Goût offer the opportunity to learn a little about the edible plants that grow on the slopes of the hills in this area, to spend time with them foraging and collecting flowers and plants, and then to use what has been collected to create a delicious and visually stunning meal to share. It’s a gentle and relaxing way to get a little fresh air, learn a bit about the properties of some of the wild herbs and flowers of the region, and then eat a healthy meal.
So what did we find on our ramble through the village? Some plants I knew already but would never have tried to eat, some I’ve always meant to try, and some I’d never come across in their wild state. Wild spinach, marigold flowers, hollyhocks, nasturtiums, nettles, wild thyme, and the flower we call mallow, but which in France is known as ‘mauve’
Everything we foraged was used to make lunch. Sometimes to add flavour, sometimes just to provide colour. I particularly liked the use of mallow to garnish apricots stuffed with goat cheese with pink peppercorns and mint. What would have been a very ordinary-looking dish was transformed by the pretty purple flowers. And, they are common enough, even in London, that you can expect to see a flurry of London-Unattached recipes dressed with purple mallow.
The vegetarian tapenade recipe was one of the dishes I made that afternoon, and it’s the one that I will almost certainly keep making at home. It’s VERY easy to do. Leaving out the anchovies also improves the dish by making it a little less salty, and of course, it is suitable for vegetarians and vegans too. Using a particular type of olive, the black Nyons olive, and olive oil from the area is an important element in making something that tastes exactly like the version I made in Brantes. But any good black olive will work in tapenade, although I’d recommend buying them with stones and pitting them yourself because once the stone is removed, the brine seems to dilute the flavour.
In Brantes with Les Aventurières du Goût, we served the tapenade on courgette ‘bruschetta’ – a very simple idea that made a pretty dish. Garnished with marigold petals and nasturtiums, it looked as if it had come straight out of a food magazine.
As part of a healthy, vegetarian, gluten-free feast with Les Aventurières du Goût, it was quite delicious.
At home in London, I made up my tapenade mixture and then decided it looked too good to wait till I’d been out foraging for flowers. So mine was served with a tomato salsa and a few sprigs of basil.
If you would like to have a go yourself, Les Aventurières du Goût run regular cookery and foraging events in Brantes and can also put on bespoke events for small groups.
Vegetarian Tapenade
Ingredients
- 200 g Black olives Stone in
- 100 g Flaked Almonds
- 50 g Sun dried tomato pieces or paste
- 1 tablespoon Extra Virgin Olive Oil
- 2 cloves Garlic crushed
- Salt and Pepper to taste
Instructions
- Pit the olives by turning them so the stalk end is pointing upwards on a chopping board and pressing hard to release the stone, then gently pushing from the other end.
- Salt the flaked almonds and toast lightly in a heavy pan or under the grill till they just start to go golden brown
- Put the almonds into a power blender or food processor and blitz for 20 seconds
- Add the olives, tomato paste and garlic, and continue to blitz until you have a rough paste (don't overprocess—you should still be able to see small pieces of olives)
- Check the seasoning and add salt and pepper to taste.
- Remove the mixture from the food processor and add in olive oil until the consistency is spreadable with the back of a spoon.
- Serve on bruschetta, flatbreads, or with crudités.
Nutrition
Looking for another vegetarian option? Check how to make Pan Con Tomate
Frequently Asked Questions
What is this Vegetarian Tapenade?
This vegetarian tapenade is a French-inspired olive spread made with black olives, toasted flaked almonds, sun-dried tomato, garlic and olive oil. It keeps the deep, savoury flavour of traditional tapenade while leaving out the anchovies, so it’s suitable for vegetarians and vegans.
How is this tapenade different from traditional tapenade?
Classic tapenade is usually made with olives, capers and anchovies. In this version, the anchovies are replaced with a little sun-dried tomato, which adds richness and umami without the fish. The result is a slightly less salty tapenade that is suitable for vegetarians and vegans.
What kind of olives should I use for this vegetarian tapenade?
The recipe uses black Nyons olives for the best, most authentic flavour, but any good quality black olives will work. It’s best to buy olives with stones and pit them yourself, as pitted olives stored in brine can be less flavourful.
How long does this Vegetarian Tapenade take to make?
The tapenade takes about 10 minutes of prep and 5 minutes of cooking time to toast the almonds, so it’s ready in roughly 15 minutes.
How many people does this recipe serve?
This recipe makes around 8 servings as an appetiser or nibble, depending on how generously you spread it.
How many calories are in a serving of this Vegetarian Tapenade?
Each serving is approximately 143 calories when made as directed. Nutritional values are estimates and will vary slightly depending on the exact olives and sun-dried tomatoes you use.
What are the key nutritional values for this recipe?
Per serving (approximate): 143 kcal, 4 g protein, 7 g carbohydrates and 12 g fat. It’s a naturally low-carb, plant-based spread made with heart-healthy fats from olives and almonds.
What diets is this Vegetarian Tapenade suitable for?
The tapenade is vegetarian and vegan, and naturally gluten free as written. It’s also dairy free and can fit into a Mediterranean-style or flexitarian diet as a plant-based appetiser or snack.
Is this tapenade gluten free?
Yes. The recipe uses olives, almonds, sun-dried tomato, garlic and olive oil, all of which are naturally gluten free. Just be sure to serve it on gluten free bruschetta, crackers or flatbreads if you need the whole dish to be gluten free.
Can I freeze this Vegetarian Tapenade?
Yes. You can freeze the tapenade in an airtight container for up to 3 months. For the best texture, let it defrost in the fridge and stir in a little extra olive oil if needed before serving.
How long will this tapenade keep in the fridge?
The tapenade keeps well in the fridge. Store it in a sealed container and use within about 4–5 days, bringing it to room temperature before serving for the best flavour.
How should I serve this Vegetarian Tapenade?
It’s delicious spread on bruschetta, flatbreads, courgette “bruschetta” slices or served with crudités. You can also use it as part of a vegetarian, gluten free feast or as a simple appetiser with a tomato salsa and fresh herbs.
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