Description
This vegan olive tapenade is a salty, briny, and flavorful spread that comes together in minutes. Perfect as an appetizer, sandwich topper, hummus enhancer, or pizza sauce base.
Ingredients
- 6 oz jar manzanilla olives, drained
- 6 oz jar pitted Kalamata olives, drained
- 1/4 cup fresh parsley, roughly chopped
- 2–3 garlic cloves
- 1/4 cup olive oil
- 2 tsp white wine vinegar
- 1 tsp Dijon mustard
- 1 tsp dried oregano
- Kosher salt, to taste
- Fresh cracked pepper, to taste
Instructions
- Add all ingredients to a food processor.
- Pulse until everything is well minced and combined, scraping sides as needed.
- Season to taste with salt and pepper.
- Transfer to a serving dish and garnish with fresh parsley.
- Serve with crostini or sliced baguette.
Notes
- Pulse the ingredients until desired consistency, scraping the sides as needed.
- Use your favorite type of olives: all green, all Kalamata, or a mix.
- Ensure olives are pitted to avoid any surprises.
- Optional: add a few anchovy fillets for extra flavor.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Food Processor
- Cuisine: French