|Nutritional Guidelines (per serving)|
|Servings: Makes 2/3 cup (8 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||6%|
|Saturated Fat 1g||3%|
|Total Carbohydrate 7g||3%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Olive tapenade is a thick dip or spread which can have a consistency similar to a chunky pesto, or as smooth as hummus, but it's made from olives, capers, olive oil, lemon juice and herbs.
Traditionally, olive tapenade has always been made with some anchovies in there too, but who wants to eat fish and olives in the same bite? Yuck! Plus, with all the already strong flavors of kalamata olives and capers, who needs the anchovies? This recipe also has roasted red peppers, for a slight twist on the usual olive tapenade recipes.
Try this easy vegetarian and vegan olive tapenade recipe for a gourmet vegetarian and vegan appetizer.
Scroll down for more fish-free olive tapenade recipes to try.
- 1/2 cup kalamata olives (sliced)
- 1/2 cup red peppers (roasted, chopped)
- Optional: 1 tbsp. capers
- 3 cloves garlic (minced)
- 2 tbsp. lemon juice
- 1/4 tsp. basil (dried)
- 1/4 tsp. parsley (dried)
- 1/4 tsp. thyme (dried)
- 2 tbsp. olive oil
- Salt (to taste)
- Pepper (to taste)
Process all ingredients in a food processor, pulsing just until coarse and minced fine. Taste, and adjust seasonings to taste.
Serve your olive tapenade with crackers or toast points.