Easy to make and super flavorful tapenade!
I love tapenade. It’s packed with flavor and has the perfect amount of saltiness, which is what makes it a great spread for bread and crackers.
Key Ingredients
Kalamata, black, and green olives – the base of tapenade. Kalamata olives are cured in a brine made of red wine vinegar, which gives them their distinct tasty flavor. Black olives are ripened green olives. The difference is that black olives have a slightly sweeter flavor.
Capers – a traditionally used ingredient in tapenade. But since this recipe is vegan, they also make a great substitute for the anchovies, another traditional ingredient. The capers give the same amount of saltiness and intense flavor without the fishiness.
Jarred roasted red bell pepper – I prefer jarred since they have more flavor because they are preserved in brine.
Lemon juice – adds flavor and cuts some of the fattiness from the olives and olive oil.
You can pair it with your favorite crackers, veggies, and bread or use it as a topper for soups, pizza, whatever you like!
Olive Tapenade
Ingredients
- ½ cup kalamata olives
- ½ cup black olives
- ¼ cup green olives
- ½ tbsp capers drained
- 2 garlic cloves
- 2 tbsp parsley
- 2 tbsp roughly chopped jarred roasted red bell pepper
- ½ tbsp freshly squeezed lemon juice
- 2 tbsp olive oil
- salt and pepper to taste
Instructions
- Place all of the ingredients into a food processor and pulse until everything is finely chopped and combined.
- Serve at room temperature or transfer to a sealed container and refrigerate for at least 1 hour to allow flavors to meld.