Vegan Gluten Free Feta and Olive Tapenade Plate
Total time15 min
Prep time15 min
Cook time0 min
5.0(6)
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Learn more →Ingredients
4 servings
For the tapenade
- 1 cup pitted kalamata olives
- ¼ cup pitted green olives
- 2 tbsp capers, drained
- 2 tbsp extra-virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tsp fresh thyme leaves
- ¼ tsp black pepper
For the plate
- 4 oz feta cheese, crumbled
- 1 tbsp extra-virgin olive oil
- ¼ tsp dried oregano
- 1 package (4–5 oz) gluten free crackers
- 1 cup cucumber slices
- 1 cup cherry tomatoes
- 1–2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Combine the Kalamata olives, green olives, capers, 2 tbsp olive oil, lemon juice, thyme leaves, and black pepper in a food processor. Pulse 8–10 times until the mixture is coarsely chopped and holds together but still has visible texture — do not process to a smooth paste.
- 2
Taste the tapenade and adjust with a small squeeze of additional lemon juice or a pinch of pepper if needed. Transfer to a small serving bowl.
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