About
Traditional tapenade often calls for anchovy fillets or anchovy paste. This recipe is completely vegan and also incredibly delicious! Spread your tapenade on a keto toast, enjoy with cheese crisps (for non-vegans), or dip into it with avocado slices. The original recipe here makes about 1 cup of tapenade. Sometimes the best recipes are the easiest ones!
Ingredients
- 4 ½ ounce green olives
- 3 ounce pitted greek kalamata olives by mezzetta
- 1 ½ ounce whole fire roasted red peppers by del destino
- 1 clove garlic, fresh
- ½ teaspoon capers
- ¼ teaspoon salt
- ¼ teaspoon black pepper, ground
- ¼ teaspoon onion powder
- 1 ½ teaspoon oregano, dried
- ¼ teaspoon white wine vinegar by alessi
- ½ teaspoon lemon juice raw
- ½ tablespoon olive oil
Instructions
- Make sure your green and purple olives are pitted. Have your roasted red peppers, peeled garlic clove, and capers ready as well for the next step.
- Place all ingredients listed in a food processor and pulse until you’ve created a smooth tapenade. You may under-process the tapenade a little if you like some chunkier pieces within it. You may also add more olive oil or seasonings at your discretion.
Nutrition Facts
- Servings: 4
- Calories: 126.4kcal/528.7kJ (per serving)
- Fat: 12.3g (per serving)
- Carbs: 4.3g (per serving)
- Protein: 0.7g (per serving)
