Kale & Kalamata Olive Tapenade

Dan and Annie Shannon

Prep Time: 3M
Serves: 1

Tapenade with a twist. Serve on fresh bread.

There's more where this came from!


  1. 1 bunch lacinato kale (about 16 stalks)
  2. 3-4 cloves garlic
  3. 1 cup kalamata olives, pitted
  4. 1/4 cup pumpkin seeds
  5. Zest from 1 lemon
  6. Juice from 1 lemon
  7. 1/3 cup olive oil
  8. 1 cup baby spinach leaves
  9. Bread for serving

Tapenade with a twist. Serve on fresh bread.


  • Cut the stiff spine out of your kale.
  • Toss all your ingredients into a food processor and blend until it makes a smooth paste.
  • Serve slightly chilled or at room temperature with bread.
  • You can also serve in a sandwich, with pasta like a pesto or over baked tofu… it’s a pretty versatile recipe.

Like this recipe and want to try more? Sign up with Veganuary today for recipes delivered straight to your inbox.

Want more recipes like this?

Try vegan with Veganuary and we'll send you our celebrity cookbook, recipes, and much more - all for free!
One-Pot Meal Plan
Celebrity Cookbook
Delicious Recipes
31 Coaching Emails