Add a dollop of this salty-rich and tasty spread onto a toasted Ezekiel sprouted muffin, onto a lettuce -tortilla -or nori wrap, ontop of soups, or use as dip.
Vegan Olive Tapenade Recipe
INGREDIENTS:
- 1-1/2 cups Kalamata olives, pitted
- 2 cloves garlic rough chop
- 3 tablespoons capers, rinsed
- 2 tablespoons fresh curly parsley, coarsely chopped
- 3 tablespoons fresh lemon juice
- 1/4 cup extra virgin olive oil
- pinch sea salt & freshly ground black pepper
Directions: In a food processor add all ingredients except olive oil. Pulse 2-3x just to combine. Drizzle in the olive oil, pulse a few more time, for a chunky paste. Turn off. Serve, garnished with more finely chopped parsley. Serves about 6.
Note: Store in airtight glassware in fridge. 3+ weeks shelf-life.
