Dreena Burton· Published November 18, 2020
· < 1min read
Summary
A twist on the standard olive tapenade, this one combines both black olives and kalamata olives along with toasted walnuts. The taste is still pungent and flavorful, but not overpowering or overly salty. Each bite comes with a hearty helping of healthy monounsaturated fats from the olives and healing omega-3’s from the walnuts!
1 ½tbsplemon juice (freshly squeezed), +1/2 Tbsp as desired
1small garlic clove
1tspfresh thyme (chopped) +1 tsp as desired
1tspdijon mustard
salt (optional, to taste)
ground black pepper (optional, to taste)
Directions
1
In a food processor, combine all the ingredients.
2
Pulse and process until the mixture is mostly uniform, but still has a bit of a chunky consistency.
3
Season to taste with additional lemon juice, salt, or pepper.
Chef's Notes
Olives Save yourself the time and work of pitting your own olives and buy pitted kalamata olives in the deli section of your grocery store.
Roasting Walnuts To toast nuts, place them on a baking sheet lined with parchment paper. Place in an oven or toaster oven preheated to 400, and bake for 6–8 minutes, tossing once or twice during baking to distribute for even cooking, until golden and releasing a nutty aroma. Watch carefully as toasting times vary by nut, and they can turn from golden to burnt in just seconds.
Serving Suggestion In addition to serving this tapenade with bread, pitas, crackers, or veggies, this recipe makes a wonderful spread for sandwiches. Also try spreading some on a pizza crust before adding other toppings — amazing flavor for your pie!
