This Vegan Green Olive Tapenade recipe bursts with an array of flavours created by the blend of olives, capers and fresh garlic! It brings a savoury depth, a hint of spiciness and a zesty kick to every meal.
Green olive tapenade is a delightful addition to any kitchen, offering an explosion of Mediterranean flavours in every bite. It's not just a condiment; it's a culinary experience that can transform the ordinary into the extraordinary. Experiment with your own tapenade recipe and let your taste buds embark on a flavourful journey through the Mediterranean. So, why not make a batch of green olive tapenade and start exploring its irresistible allure today? Your taste buds will thank you.
- 1 jar (350g) whole or sliced green olives (drained)
- 1 tbsp capers (drained)
- 1 large garlic clove
- 1 tbsp olive oil
- 1 to 2 tbsp flat-leaf parsley
- ¼ tsp red chilli flakes
- ½ tablespoon lemon juice
- 5 min
- 0 min
1. Place the olives, capers, garlic clove, olive oil, flat-parsley, red chilli flakes and lemon juice into a food processor and pulse 8 to 10 times, until it turns into a chunky tapenade.
Drain the olives and capers thoroughly, and dry the parsley well after rinsing. This will prevent a soggy Tapenade.
If you like your Tapenade smoother and less chunky, pulse a few more times until you achieve the right consistency. You can add more olive oil if the mixture becomes too dry.
Give this spread another layer of flavour and texture by adding pine nuts into the mix!
You can also use other herbs that you like. Basil, mint, and cilantro are good options.