Tapenade Olive  is a great spread to serve with crackers for an easy gourmet appetiser or hors d'ouerves. This Tapenade Olive recipe is both vegetarian and vegan, and can be prepared in just a few minutes. You might also want to try this recipe for Tapenade Olive with sun dried tomatoes, or if you like spicy food, try this version of Tapenade Olive with peppers and hot sauce.

Tapenade Olive is a great spread to serve with crackers for an easy gourmet appetiser or hors d’ouerves. This Tapenade Olive recipe is both vegetarian and vegan, and can be prepared in just a few minutes. You might also want to try this recipe for Tapenade Olive with sun dried tomatoes, or if you like spicy food, try this version of Tapenade Olive with peppers and hot sauce.

Ingredients

  • 1/2 cup black olives
  • 1/2 cup green olives
  • 1 tablespoon capers (optional)
  • 2 cloves garlic
  • 2 tablespoons olive oil
  • 1 teaspoon lemon juice
  • 1/4 teaspoon black pepper, or to taste

Direction:

  1. If you’ve got a food processor, you can simply process all ingredients for a few seconds, being careful not to process too finely, since tapenade should not be smooth.
  2. If you don’t have a food processor, finely mince the olives and garlic, then combine with all the other ingredients, mixing well.
  3. Serve with crackers, flatbread, baguette, or slices of a toasted artisan bread.

Variations:

  • Add more flavour to your olive tapenade by adding some sun-dried tomatoes for a splash of colour and texture. This gourmet olive tapenade is made with capers, fresh basil and Parmesan cheese. It’s a gourmet yet easy vegetarian and vegan appetiser, dip or spread.

 

Ingredients:

  • 1 4 ounce jar sun-dried tomatoes packed in oil, drained (reserve the oil)
  • 1 cup fresh black olives
  • 2 tbsp chopped fresh basil
  • 3 cloves garlic
  • 1/2 cup capers
  • 1 1/2 tsp Parmesan cheese or vegan Parmesan substitute (optional)
  • salt and pepper to taste

Direction:

  1. Place all ingredients in a food processor. Add 2 – 3 tablespoons of the oil from the sun-dried tomatoes.
  2. Process until desired consistency is reached. Olive tapenade should be course with some chunks, not smooth and creamy.
  • Olive tapenade is a quick and easy vegetarian and vegan dip recipe to serve as an appetiser or snack. This quick tapenade appetiser is made with hot sauce and red pepper flakes, so it’s a bit spicy. Serve your vegetarian and vegan olive tapenade with crackers.

Ingredients:

  • 1 cup pitted black olives, drained
  • 1/4 cup chopped fresh parsley
  • 1/4 cup olive oil
  • 1/8 tsp red pepper flakes
  • 1/8 teaspoon hot sauce
  • 1 clove garlic, minced
  • 1 tbsp fresh basil
  • 1 tbsp dried onion
  • 1 tbsp balsamic vinegar
  • 2 tbsp chopped pimentos

Direction:

Combine all ingredients except pimentos in a food processor and blend until smooth. Stir in the pimentos and serve with pita bread wedges.

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