Quick 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
Scale
- 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
Find it online: https://susancooksvegan.com/quick-and-easy-olive-tapenade/