Easy Vegan Olive Tapenade
Easy Vegan olive tapenade makes snack-time and happy hour easier and healthier. Learning how to make this classic Mediterranean Dip is a cinch!
Prep Time5 minutes mins
Total Time5 minutes mins
Course: Appetizers
Cuisine: Italian
Servings: 6 people
Calories: 64kcal
In a food Processor, pulse all ingredients until coarsely chopped. Transfer to serving bowl.
Garnish with fresh herbs if desired and serve.
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.
Serving: 1Tablespoon | Calories: 64kcal | Carbohydrates: 3g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Sodium: 87mg | Fiber: 1g | Sugar: 1g