Mediterranean Olive Tapenade

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Mediterranean Olive Tapenade

Yields: ~1½ cups

Prep Time: 10 minutes

Total Time: 10–15 minutes

Dietary: Vegan, Gluten-Free

Ingredients

Tapenade

  • 1 cup Kalamata olives, pitted

  • 1 cup green olives, pitted

  • 2 cloves garlic, minced

  • 3 Tbsp fresh parsley, chopped

  • 2 Tbsp capers (optional, for tang)

  • 2 Tbsp vegan feta or aged vegan cheese (optional, for creaminess)

  • 3 Tbsp extra virgin olive oil

  • 1 Tbsp lemon juice

  • 2 Tbsp pine nuts (or walnuts/almonds for a rustic variation)

  • ½ tsp chili flakes (optional, for a little heat)

  • Black pepper, to taste

For Garnish

  • Drizzle of olive oil

  • A few pine nuts

  • Sprinkle of chili flakes or fresh parsley

Instructions

1. Prep the Ingredients

  • Make sure all olives are pitted to protect your blender or food processor.

  • Roughly chop the garlic and parsley.

2. Blend the Tapenade

  • In a food processor, combine:

    • Olives, garlic, parsley, capers, vegan cheese (if using), nuts, lemon juice, and chili flakes.

  • Pulse a few times until the mixture is roughly chopped.

  • While pulsing, slowly drizzle in olive oil until you get a thick paste — smooth but still textured.

3. Adjust & Taste

  • Taste and adjust:

    • Add more lemon juice for brightness.

    • Add a bit more olive oil for a silkier texture.

    • Add black pepper to taste (no need for extra salt — the olives provide plenty).

4. Serve

  • Transfer the tapenade to a small serving bowl.

  • Garnish with:

    • A drizzle of olive oil

    • A few pine nuts

    • A sprinkle of chili flakes or parsley

  • Serve with pita, sourdough, crostini, flatbread, or as part of a mezze platter.

Tips & Variations

  • 🌿 Rustic Version: Hand-chop everything for a chunkier, rustic texture.

  • 🍋 Herby Twist: Add basil, thyme, or oregano.

  • 🌰 Nut-Free: Skip pine nuts — use sunflower seeds instead.

  • 🍝 As a Pasta Sauce: Toss with warm pasta and a splash of pasta water for a Mediterranean-style olive pesto.

  • 🧊 Storage: Store in an airtight jar in the fridge for up to 7 days.

💬 Q&A

Q1: Can I freeze olive tapenade?
A: Yes! Spoon it into small freezer-safe containers or ice cube trays, cover tightly, and freeze for up to 3 months. Thaw in the fridge and stir before serving.

Q2: What can I use if I don’t have a food processor?
A: You can finely chop all ingredients by hand for a rustic tapenade. It’ll take a bit longer, but the texture and flavor are beautifully artisanal and fresh.

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