
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