gluten-free · nut-free · soy-free

A delicious savory spread, tapenade is one of those things that’s easy to make but is always a hit at get-togethers or for a satisfying snack. It just hits the spot!

This recipe is made with kalamata olives, which give a rich flavor and earthiness to the tapenade which is then paired with some fresh parsley to lift the saltiness and round it out nicely.

Great for:

snacks, canapés, spread on toast, crackers, or with some fresh crudité (especially delicious paired with these Black Rice Crackers!)

 

  

Kalamata Herb Tapenade

yields: 280g

240g kalamata olives

4g (1 clove) garlic, minced

25g fresh parsley leaves

25g scallion tops, chopped

30ml extra-virgin olive oil

15g whole-grain mustard

Zest and juice of 1/2 lemon

Sea salt, to taste

Dried chili flakes, to taste (optional)

1. Place all ingredients except salt and chili flakes (if using) in a food processor.

2. Blend until combined and there are no big chunks of olives, scallions, or parsley, scraping down the sides in between blending if necessary.

3. Season with salt and/or chili flakes if desired. Store in an airtight container in the fridge for up to 7 days.