By The Gracious Vegan
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