Olive Tapenade

Name: Olive Tapenade
Prep time: 10 min
Total time: 10 min
Yield: 6 servings
Ingredients: ½ cup kalamata olives (pitted, drained); ½ cup black olives (pitted, drained); ½ cup walnuts toasted (+2 Tbsps); ¼ cup fresh parsley (chopped); 1 ½ tbsp lemon juice (freshly squeezed), +1/2 Tbsp as desired; 1 small garlic clove; 1 tsp fresh thyme (chopped) +1 tsp as desired; 1 tsp dijon mustard; salt (optional, to taste); ground black pepper (optional, to taste)

Dreena Burton

5 years ago

Yields6 ServingsPrep Time10 minsTotal Time10 mins

Ingredients

½ cup kalamata olives (pitted, drained)

½ cup black olives (pitted, drained)

½ cup walnuts toasted (+2 Tbsps)

¼ cup fresh parsley (chopped)

1 ½ tbsp lemon juice (freshly squeezed), +1/2 Tbsp as desired

1 small garlic clove

1 tsp fresh thyme (chopped) +1 tsp as desired

1 tsp dijon mustard

salt (optional, to taste)

ground black pepper (optional, to taste)

Directions

In a food processor, combine all the ingredients.

Pulse and process until the mixture is mostly uniform, but still has a bit of a chunky consistency.

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!

Recipe from eat, drink & be vegan by Dreena Burton adapted for WHOLE Life Club (WLC)