Vegan Olive Tapenade
Vegan Olive Tapenade is made with Kalmata and green olives delicately infused with rosemary and garlic olive oil, capers and black pepper and blended into a rich olive tapenade. (No anchovies!)
Servings: 6
Calories: 623kcal
Ingredients
- 2 tablespoon olive oil
- 2-3 sprigs rosemary fresh whole
- 2 cloves garlic
smashed whole - 250 grams olives (I used mixed green and kalamata pitted olives)
- ¼ teaspoon black pepper
- 1 tablespoon capers (if you do not like capers add 1 teaspoon lemon zest instead)
Instructions
- In a small sauce pan, add olive oil, fresh sprigs of rosemary and garlic cloves. Fry for about 2-3 minutes until aromatic and garlic is golden brown. Remove the garlic and rosemary sprig from the pan and allow the oil to cool slightly. (If you use olives in olive oil then you can use this oil)
- Add Add drained and pitted olives, black pepper capers and cooled rosemary and garlic infused oil into the food processor and blend until coarsely ground. Add a teaspoon of fresh chopped rosemary to mixture as a garnish if you desire.
- Serve delicious Rosemary and Garlic Infused Olive Tapenade on toasted crostini breads, crackers, fresh veggies or even as a topping to your next chicken dish. Enjoy!
Notes
How to Pit Olives?
I used pitted olives and it decreased preparation time. If you need to pit your olives, just set them on a cutting board and crush the olives with the side of your chopping knife and then it should be relatively easy to remove the pit.
How to Store?
Vegan olive tapenade can be stored in a sealed container in the refrigerator for up to 2 weeks.
How to Enjoy?
Enjoy Vegan Olive Tapenade over crackers, crostini, in pasta, over grilled chicken, in salad and whatever your little heart desires.
Nutrition
Serving: 1g | Calories: 623kcal | Carbohydrates: 12g | Protein: 3g | Fat: 66g | Saturated Fat: 9g | Sodium: 4113mg | Potassium: 105mg | Fiber: 9g | Sugar: 1g | Vitamin A: 983IU | Vitamin C: 2mg | Calcium: 141mg | Iron: 1mg