Simple Vegan Tapenade

Source: Cook's Illustrated, Better Vegan  Category: Vegan Appetizers

Prep Time: 10 min  Cook time: 0 min Total Time: 10 min  Serves 4-6

Gluten Free I Refined Sugar Free

Oil Free version available (see notes)

About this recipe

Tapenade is a great way to add Kalamata olives to your diet. It is very easy to make and is very versatile. You can use it as an appetizer, sandwich spread, add it to sauces and roasted vegetables, or any other dish for a bold, strong flavor. Using miso paste instead of traditional anchovies adds strong umami taste, which goes great with briny olives, capers and fresh herbs.

Ingredients:

3 Tbsp. extra-virgin olive oil (I use Newman's Own Organic Extra Virgin Olive Oil)

1 ½ cups pitted Kalamata olives, drained (I use Roland Pitted Baby Kalamatas Olives)

2 Tbsp. shredded fresh basil or parsley leaves

2 tsp. fresh rosemary leaves or 1/2 tsp. dried

1 Tbsp. capers, rinsed (try Imported Non Pareil Capers in Vinegar and Salt Brine)

2 tsp. miso paste

Instructions:

1. Prepare the ingredients.

2. Place ingredients in work bowl of food processor. Process, stopping as necessary to scrape down sides of bowl, until mixture is finely minced and forms a chunky paste, about 1 minute. Transfer mixture to small bowl.

Notes:

Surface of tapenade can be covered with plastic wrap or film of olive oil and refrigerated for up to 3 days.

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Oil Free version: substitute oil with 2-3 Tbsp. of filtered water.