Tapenade is a French olive spread traditionally made with anchovies. This recipe omits the anchovies to make it vegan friendly, but still has a great show-stopping Mediterranean flavour from added herbs and spices not seen in a traditional tapenade. If you’d like something more mellow - feel free to play around with the quantities of the herbs!
This is a great addition to a cheese platter, or simply serve with crackers, crusty breads, or crostini. It keeps for over a week in the fridge, enjoy leftovers on toast or mix with more olive oil to make a salad dressing.
Preparation
15 mins (less if you buy de-stoned olives) Makes a small bowlful.
Ingredients
- Ceres Organics kalamata olives (you can use green olives if you prefer, or a mixture of both)
- 90g Walnut pieces
- 2-3 cloves of garlic, roughly chopped
- 1/4 teaspoon of ground cumin, chilli flakes, ground coriander, sumac & dried oregano
- 100ml olive oil
- Juice of a whole lemon
- Bunch of fresh parsley
- A good pinch of salt & pepper
Method
De-stone the olives. You can do this safely by laying the olives on a chopping board and crushing them with something flat like the bottom of a mug.
Put the olives, garlic, herbs/spices and salt and pepper in a food processor and blitz 2 or 3 times for short bursts.
Add the walnuts and pulse briefly. You want the tapenade to be pureed, but well textured and a bit chunky. So be sure not to over-blend.
Empty the mixture into a bowl and stir-in the parsley, lemon juice and olive oil until combined.
