This Vegan Green Olive Tapenade recipe is a powerhouse of flavors from the combination of olives, capers, and raw garlic! It adds a rich salty punch, with a touch of spice and zest to any dish.
1can whole or sliced California green olives15-ounce,, drained
1tablespooncapersdrained
1large garlic cloves
1tablespoonolive oiloptional
1 to 2tablespoonsflat-leaf parsleyoptional
¼ to ½teaspoonred chili flakesoptional
½tablespoonlemon juiceoptional
Instructions
Place the olives, capers, garlic cloves, and optional ingredients into a food processor and pulse 8 to 10 times, until it turns into a chunky tapenade.
Notes
Drain the olives and capers thoroughly, and dry the parsley well after rinsing. This will prevent a soggy Tapenade.
If you like your Tapenade smoother and less chunky, pulse a few more times until you achieve the right consistency. You can add more olive oil if the mixture becomes too dry.
If you prefer it less salty, drain the olives and capers and soak them for a few hours in cold water. This will gradually reduce the saltiness out of them.
Give this spread another layer of flavor and texture by adding pine nuts into the mix!
You can also use other herbs that you like. Basil, mint, and cilantro are good options.