Olive Tapenade

By The Gracious Vegan

Photo by  fredo on flickr

I like the way the California olives cut into the sharpness of the Greek olives--I've found that this mildness makes the spread more appealing to non-hard-core Greek olive lovers. You have to meet them where they are. This tapenade makes a great base

Makes about 1.5 cups

Use a food processor to mince the garlic.

  • 1 large garlic clove, peeled

Add remaining ingredients and process until nearly smooth (or to your desired texture).

  • 1 + 1/3 cup (5 ounces) pitted black Greek olives

  • 3/4 cup (4 ounces) pitted California black olives

  • 1/8 teaspoon each dried oregano, basil, rosemary, and thyme

  • Freshly ground black pepper to taste

  • (optional but will make it creamier: 1/2 Tablespoon tahini)

Scrape mixture into a container. Let sit 20 minutes before using. It's great for sandwiches and as an appetizer with bread slices. It's also a wonderful "sauce" for pizza -- add some artichoke hearts (or other topping) and vegan cheese, and voila! Refrigerate any leftovers.

Timing: Very fast -- 5-10 minutes

Nutrition: Whole-food unprocessed; WFPBNO

Gluten-free

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