Olive Tapenade

Updated: Jul 17

Vegan olive tapenade is a great spread to serve with fresh bread or crackers. Can be also mixed with pasta or served as a dip for crudities. Goes very well with sweeter cheeses.


Tapenade Ingredients - Łukasz Babral

Ingredients for 280g (9.9oz):


  • 160g (2.1oz) of mixed Conservolia and Kalamata olives, stones removed.

  • 40g (1.4oz) semi-dried tomatoes

  • 40g (1.4oz) olive oil ( I used the oil from semi-dried tomatoes )

  • 2 cloves of garlic peeled and diced

  • 30g (1.0oz) of capers


Method :


Blend all the ingredients in a blender or chop by knife, store in the fridge for up to two weeks.


Insight :


  • Buy good quality ingredients, you will not regret it.

  • Try to add some fresh herbs like basil or parsley, use different olives or change the ratio of ingredients. Version with mostly semi-dried tomatoes is amazing!

  • This is very healthy, with loads of fibre, olive oil and fresh garlic for an immunity boost, not to mention antioxidants.

  • Bake some fresh bread to go with it!









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Professional Chef Lukasz Babral

''Even a good cooking recipe demands tasting and repeated tasting while it is being followed.

And the best tasting still depends on a cook with taste''

 

           - Josef Albers