Vegan Olive Tapenade
Olive tapenade is great for charcuterie boards, dip spreads, or in sandwiches. Enjoy with lightly toasted flatbread or pita, crackers, or baguette.
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- 1/2 cup black olives
- 1/2 cup green olives
- 2 cloves garlic
- 2 tbsp. olive oil
- 1 tsp. lemon juice
- 1/4 tsp. black pepper, or to taste
1) In a food processor, process for a few seconds until finely chopped. If you like tapenade chunkier, only process for a few seconds.
2) If you don't have a food processor, finely chop the olives and mince the garlic. Add all ingredients to a bowl and mix thoroughly.
3) Serve with crackers, bread, or flatbread. This makes about 1 cup (16 servings). Any leftovers can be kept in the fridge for a few days. Enjoy!