EASY OLIVE TAPENADE [VEGAN, GLUTEN FREE, PALEO, WHOLE 30]

February 2018 | The Honest Spoon

 

Having friends over? Looking for an inexpensive & quick appetizer? Or just a quick snack for yourself? This quick, easy, and versatile olive tapenade is a crowd pleaser!. It's Gluten Free, Vegan, Whole 30 and Paleo compliant. What more could we ask for?

To get started, you will need a few things:

  • one jar Kalamata Olives, in water
  • one can pitted black olives
  • fresh garlic
  • extra virgin olive oil
  • ground black pepper
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As you can see, I favor the Trader Joe's is my preferred choice. Their olives taste great- which is important. Yoo want to start with great tasting olives. Also, you can grab both the Kalamata and black olives for around $5. That is far less expensive that what you'd find at another grocery store.

 

EASY OLIVE TAPENADE  [VEGAN, GLUTEN FREE, PALEO, WHOLE 30]

| Makes  about 2 Cups |

INGREDIENTS:

  • one 12 oz jar Kalamata Olives, in water, drained.
  • one6 oz  can pitted black olives, drained.
  • one clove fresh garlic, peeled
  • extra virgin olive oil

 

METHOD:

1. Place garlic in food processor. Process until minced- about 10 seconds.

2. Add both can of drained olives. Process until minced- about 30 seconds for a rustic texture, about 45-60 seconds for a smoother texture. Your choice!

3. Transfer serving bowl and top generously with olive oil.

4. Store in an airtight container and be sure to cover with olive oil. I recommend saving the glass jar and storing in this container. This will help use less olive oil when covering the top of the tapenade. Covering with olive oil will help maintain its freshness.

 

SERVING SUGGESTIONS:

- serve with fresh sliced baguettes.

- serve along side softened cream cheese, crème fraiche, ricotta and crackers.

- brighten up some eggs! Try my Mediterranean Eggs.

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