TAPENADE, a dish consisting of puréed or finely chopped olives, capers, and anchovies. This version of Tapenade is a little fresher and without anchovies. You could say it’s a vegan version of tapenade. Here is the recipe for tapenade including tips and variations.
TAPENADE (Fresh Vegan Version)
Yield: 1 CUP
Total Time: 15 min
INGREDIENTS
200 grs black olives pitted
2 Tbsp capers
1 Tbsp lemon juice
1 garlic clove minced
2-3 Tbsp fresh parsley
1/3 Cup Olive oil Extra Virgin
Pepper to taste
DIRECTIONS
Coarsely chop parsley and garlic just help the food processor and to make sure there are no big chunks. Take all ingredients into the food processor and process until you have a paste like consistency. Personally, I like to leave some olive pieces, so I don’t process it too much.
NOTES
1. Store in a tightly sealed container and refrigerate. Cover with a layer of olive oil to preserve it moist and full of flavor.
2. Variations: If you like anchovies you can add 5-6 anchovies to the recipe and process. Original tapenade has anchovies.
3. Tips: Start with half the amount of lemon and olive oil indicated on the recipe. You can always add more if it’s to your liking. You can prepare Tapenade in advance 1-2 days.
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