Olive Tapenade

Updated: Dec 27, 2020

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.

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, loads of fibre, olive oil and fresh garlic for an immunity boost, not mentioning antioxidants.

  • Bake some fresh bread to go with it!

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