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