Olive Tapenade

 

Our flavorful, plant-based tapenade is packed with healthy monounsaturated fats from the olives and healing omega-3 fatty acids from the walnuts. It’s the perfect spread for helping your brain and body stay energized and happy throughout the week.

Olive Tapenade

Ingredients

 ½ cup kalamata olives (pitted, drained)

 ½ cup black olives (pitted, drained)

 ½ cup walnuts toasted (+2 Tbsps)

 ¼ cup fresh parsley (chopped)

 1 ½ tbsp lemon juice (freshly squeezed)

 1 garlic clove, medium

 1 tsp fresh thyme (chopped)

 1 tsp dijon mustard

 salt (optional, to taste)

 ground black pepper (optional, to taste)

Directions

1

In a food processor, combine all the ingredients.

2

Pulse and process until the mixture is mostly uniform, but still has a bit of a chunky consistency.

3

Season to taste with additional lemon juice, salt, or pepper.

Chef's Notes

Olives
Save yourself the time and work of pitting your own olives and buy pitted kalamata olives in the deli section of your grocery store.

Roasting Walnuts
To toast nuts, place them on a baking sheet lined with parchment paper. Place in an oven or toaster oven preheated to 400, and bake for 6–8 minutes, tossing once or twice during baking to distribute for even cooking, until golden and releasing a nutty aroma. Watch carefully as toasting times vary by nut, and they can turn from golden to burnt in just seconds.

Serving Suggestion
In addition to serving this tapenade with bread, pitas, crackers, or veggies, this recipe makes a wonderful spread for sandwiches. Also try spreading some on a pizza crust before adding other toppings — amazing flavor for your pie!

https://foodrevolution.org/recipes/olive-tapenade/