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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.
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
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.
Surface of tapenade can be covered with plastic wrap or film of olive oil and refrigerated for up to 3 days.
Oil Free version: substitute oil with 2-3 Tbsp. of filtered water.
Food processor (try KitchenAid KFC3511TCB 3.5 Cup Food Chopper, Flamingo)
Serve with gluten-free bread (try our Better Vegan Grain-Free Gluten-Free Bread) or vegan crackers (I love Organic Mary's Gone Crackers). It can be also used as a sandwich spread - it works especially well with sliced tomatoes or roasted peppers.
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