Sunday, May 6, 2012


Tapenade is one of the easiest things to make.  All you really need is olives and capers.  Serve it with pita chips, crackers, or spread it on crusty bread slices or bread rounds for a vegan muffaletta! For people who eat dairy, top this with some feta cheese (or a vegan version)  It's something that will keep for quite a while in the fridge as it's "packed" in olive oil.  

I've got a few versions of this, all of which are yummy it just depends on your taste and what you have on hand!  The first version is one from a cookbook I got from my grandmommy for my birthday.  

1/4 cup capers
1 cup pitted black olives
1/2 cup pitted green olives
1 tsp fresh lemon juice
Pinch dried thyme
Freshly ground black pepper
1/4 olive oil

Combine everything but the olive oil in a food processor.  When the olives are finely chopped, add the olive oil with the machine running and blend into a smooth paste.  Cover and refrigerate until needed.

My version is slightly different and I think... A lot more olive-y/salty :-)  I use the olive bar at Whole Foods for this recipe.  Although technically it's not tapenade as it does not have capers in it (caper is tapeno in Provençal) but you can add capers I just didn't have any on hand.

1-lb PITTED Greek Olive mix
2 cloves garlic
1/4 cup olive oil
Freshly ground black pepper
pinch dried thyme
2 TBSP lemon juice

Combine EVERYTHING in the food processor and pulse until finely chopped.  Cover and refrigerate until needed.  NOM NOM!

I like eating tapenade on baked potatoes with vegan sour cream, chopped cucumbers, and some chopped tomatoes.  Or just scooping with pita chips.


Post a Comment

Note: Only a member of this blog may post a comment.

Number of Views