Vegan Black olive tapenade, great and easy snack food
This black olive tapenade is so easy and quick to make. It serves great as party food with some bread sticks or on a piece of toast. But you can use this salty savoury spread on your favourite sandwiches, or mix it through some al dente pasta.
Estimated reading time: 1 minute
🥘 Main ingredients
- pitted black olives
- capers
- olive oil
- garlic
- fresh thyme
- sal& black pepper
💭 Tips
I love having this spread ready in my fridge, as it just serves great for little snacks, and sandwich spreads. You can keep it in the fridge for about 2 weeks.
Enjoy making this tapenade, it is so easy and quick! Don’t season before tasting, as the olives and capers are very salty already. You can de-salt them a bit by rinsing them before use. *Note; the nutrition facts label is for a whole bowl of black olive tapenade.
Please add @haricoco1 if you make this recipe and post on instagram, or feel free to comment below, I always love to hear and see your creations.
📋 Recipe
Ingredients
- 160 g 1 cup pitted black olives
- 2 tbsp capers
- 2 tbsp olive oil
- 1 clove of garlic minced
- 1 tbsp fresh thyme
- salt
- black pepper
Instructions
- Rinse the capers to de-salt them a bit
- Check the pitted olives to make sure no pips are left in by accident, as this can really cause havoc for your blender / food processor.
- Put everything in your food processor, and blend until you get your desired texture. (some like it chunky, some like it smooth)
- Add some freshly ground black pepper, and check if it needs extra salt (the olives are often already salty enough)
