Olive Tapenade without anchovies
Make the best vegan olive tapenade in 5-minutes! This bold, savory umami rich spread is perfect for crostini, pasta, and Mediterranean dishes.
Servings: 6 servings
Calories: 64kcal
Cost: $5
Equipment
Ingredients
- 1 cup mixed olives pits removed
- ¾ cup sun-dried tomatoes roughly chopped
- 2-3 cloves garlic minced
- 2 teaspoons lemon juice
- ¼ cup extra virgin olive oil
- ⅛ teaspoon Italian Seasoning blend
- Black Pepper - per taste
- Fresh herbs like basil or thyme -for garnish optional
Instructions
- In a food Processor, pulse all ingredients until coarsely chopped. Transfer to serving bowl.
- Garnish with fresh herbs if desired and serve.
Notes
I like my olive tapenade to be grainy coarse. I needed to pulse about 8-10 times to get the perfect texture. You should scrape the food processor bowl so the ingredients stuck on the side get pulsed.
If you prefer fine paste, add little water and grind it to fine paste. If you prefer more coarse texture, roughly chop all the ingredients and mix them by hand instead of using the food processor.
I do not add extra salt in the recipe since olives and sun dried tomatoes are naturally salty. Choose according to your taste preference.
Nutrition
Serving: 1Tablespoon | Calories: 64kcal | Carbohydrates: 3g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Sodium: 87mg | Fiber: 1g | Sugar: 1g