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
Ingredients:
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
Directions:
- 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.
It must be delicious, I’ll try to do it.