Vegan Tapenade
This is a fuss-free vegan tapenade made with traditional olives and capers. It's made in a food processor for a savoury spread that's ready in minutes!
Servings: 6
Equipment
- Measuring cups and spoons
- Food processor
Ingredients
- 1 ½ cups mixed olives pitted (I like ⅔ green to ⅓ black)
- ¼ cup lightly packed fresh flat-leaf parsley chopped
- 5 tablespoons extra virgin olive oil
- 2 cloves garlic minced
- 1 tablespoon capers drained
- Zest of a lemon
- Juice of ½ a lemon about 2 tablespoons
Instructions
- Add all of the ingredients to the bowl of a food processor fitted with the blade attachment. Pulse until chopped, slightly chunky but fine enough to scoop.1 ½ cups mixed olives, ¼ cup lightly packed fresh flat-leaf parsley, 1 tablespoon capers, 5 tablespoons extra virgin olive oil, 2 cloves garlic, Zest of a lemon, Juice of ½ a lemon
- You can serve immediately, but I recommend letting the tapenade rest, covered in the fridge, for 24 hours before serving. Store for up to 2 weeks in a sealed container in the fridge.
Nutrition
Serving: 1g | Calories: 126kcal