Olive Tapenade

Olive tapenade makes a lovely spread on crostini, or can be used as a topping for bruschetta, pasta, or baked potato.

Olives are an excellent source of heart-healthy monounsaturated fat known for lowering LDL (bad cholesterol), while maintaining HDL (good cholesterol).  Monounsaturated fat may help reduce blood pressure and lower the risk of heart disease.

Olive Tapenade

vegan, gluten-free
PREP TIME:      10 minutes
COOK TIME:      0 minutes
TOTAL TIME:   10 minutes
YIELD:                 just over 1 cup
INGREDIENTS:
1.5 cups     kalamata olives*, sliced (375 ml jar)
3 tbsp        capers, drained
1                  garlic clove, minced
2 tbsp        olive oil (extra virgin)
2 tbsp        fresh parsley, finely chopped
DIRECTIONS:
1.   Reserve 1/3 cup of olives and set aside.
2.  Place remaining ingredients in food processor and pulse to desired consistency- try not to over blend to retain some of the olive texture.
3.  Chop reserved olives into smaller pieces.
4.  Remove tapenade from food processor. Stir in cut up olives.
*NOTE:
For best flavour, use only good-quality, brine-cured olives in a jar, not the canned variety.

 

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