Tapenade was first made in Marseille, southern France in 1880. It is a delicious spread that usually has anchovies in it but of course, my vegan site has left them out.
Black Olive Tapenade Recipe
1/2 cup pitted black olives
1 Tbsp drained capers
1 – 3 medium cloves garlic
1 tsp fresh lemon juice
5 basil leaves
1 tablespoon loosely packed fresh oregano, marjoram, or thyme leaves
1 – 3 Tbsp Extra-virgin olive oil as needed
Freshly ground black pepper
- Put the olives in a food processor and while the motor is running, add olive oil and lemon juice, blending until somewhat smooth, best if it is a little chunky.
- Add the garlic, basil and herbs and process to combine.
- Season with pepper to taste.
- Now enjoy your creation.
- Keep in a covered container and refrigerate for up to 2 weeks.
You can make this with green olives; it won’t be as smooth as black olive tapenade, but it will still taste good!
Here are some other delicious appetizers:
Creamy Butter Bean Dip – This butter bean dip is a very tasty, healthy and vegan.
Authentic Middle Eastern Hummus – A great dip for a party or picnic. Who doesn’t enjoy delicious hummus?
Tasty Vegan Chickweed Pesto– Toss with pasta or serve with bread or crackers for an appetizer.