Olives Tapanade is a super rich and flavorful condiment for all your sandwiches, wraps, or even pasta. This version calls for green and black olives, but you can use any type of olive and any ratio of green-to-black. Just keep the total amount the same and it will be delicious! Kalamata olives are the saltiest, so nix the extra salt if that is the type you have chosen.
1 garlic clove
¾ cup black olives
½ cup green olives
¼ cup sun-dried tomatoes and 2 Tablespoons reserved tomato oil
1 Tablespoon lemon juice
Salt and pepper to taste
- Pulse garlic to mince finely. Add olives, tomatoes, oil, and lemon juice in processor. Scrape sides, and process until mixture is well combined but still coarse.
- Add salt and pepper to taste.
- Move Tapenade into a small jar, and serve immediately. Store in fridge indefinitely.
Yields: Yield: ½ cup Tapenade
Other recipes is this Greek Feast series: Vegan Spanakopita, Vegan Dolmas, and Vegan Lemon Rice Soup.
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