This Quick and Easy Olive Tapenade is a blend of olives, capers, miso, garlic and fresh herbs to create a spread that is positively addictive. Try not to eat it all in one sitting!
Fun Dinner Party Fact
Did you know there are actually no green olive trees! The color of an olive is an indication of its ripeness. Green olives ripen and become black olives. Or rather, they transform from green to light brown, to a vibrant red and purple, to the deepest, darkest black. In general, the darker the olive, the riper it was when it was plucked from the tree.
Green olives are usually picked at the start of the harvest season, in September and October in the northern hemisphere. They have a firm texture and lovely, nutty flavor. Black(er) olives are picked in November and December, sometimes as late as January, and they’re softer, richer, and meatier.
What about the famed canned “black-ripe” olive? Good question. These olives are picked green, then pumped up with oxygen to turn them black. Their shade then gets fixed with a black chemical compound called ferrous gluconate. Think of this bland variety as the Kraft Singles of the olive world. Source:Seriouseats.com
There Are So Many Ways To Enjoy This Quick and Easy Olive Tapenade
Before making my own Olive Tapenade I had only eaten it as a dip at restaurants. Recently I have discovered that there are so many more ways to enjoy this tangy, salty spread. Here are some of the ways to use tapenade:
-As a dip
-On crackers or crostini
-On a snack board
-Add it to pasta
-Use is as a pizza or bruschetta spread
-Try it as a tart filling
-On a salad or in dressing
-As a sandwich spread
-On top of potatoes or other vegetables
-As a face mask (just kidding, I’m just seeing who reads this! lol)
If you come up with more ways to use this Quick and Easy Olive Tapenade, please let me know in the comment section below or tag me in your photo @susancooksvegan.com
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If you make this Quick and Easy Olive Tapenade please take a photo and it with me at @SusanCooksVegan. I’ll feature your beautiful creation on my Instagram and Facebook stories.
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Thanks for the love, my friends!
In gratitude,
Susan xox
PrintQuick and Easy Olive Tapenade
This Quick and Easy Olive Tapenade is a blend of olives, capers, miso, garlic and fresh herbs to create a spread that is positively addictive. Try not to eat it all in one sitting!
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 2 1/4 cup of tapenade 1x
- Category: Appetizer
- Method: Food Processor
- Cuisine: French
- Diet: Vegan
Ingredients
- 1 cup Kalamta or Niçoise olives, pitted*
- 1 cup (green) Castelventrano olives, pitted*
- 2 tbsp capers, drained
- 1 tbsp white miso paste
- 2 large cloves garlic, minced
- 1/4 cup lightly packed fresh parsley, roughly chopped
- 2 tbsp fresh lemon juice
- 1/4 cup extra virgin olive oil
Instructions
- Combine all of the above ingredients to the bowl a food processor with the all-purpose blade.
- Pulse 10 times then scrape down the sides with a spatula.
- Repeat as needed until tapenade is chopped not pureed.
- Store leftovers in a sealed container in the refrigerator for up to 2 weeks.
Notes
If you do not have access to a food processor, finely chop each ingredient by hand and blend with olive oil.
*If you are using pre-pitted olives, always check for pits
