Vegan Olive Tapenade

Posted by Lala Naidu on

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


  • 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.

Nutrition Recipes Vata pacifying

← Older Post Newer Post →