Olives. Olives. Olives.
Lots of olives in this dish. And that's why it's the best.
I've always bought my tapenade from local farmer's markets but I never thought to make my own.
And by-golly it won't be the last time, I'll tell you that much!
Mincing all the ingredients does feel a little repetitive, but I don't mind it all the much... because it meant I could pop an olive in my mouth every now-and-then. You can also speed-it-up if you'd like by using a food processor to mince, but I prefer the aesthetic look of hand-mincing much more.
One more reason I love this tapenade recipe is because it calls for about a quarter or less olive oil than other tapenade recipes. The olives themselves offer enough whole-food fats, and this is easily the best way to eat your fats.
Pro tip: you can enjoy the tapenade right away, but if you can handle the wait I recommend covering it and placing it in the fridge for at least 2 hours or overnight to allow the flavours to meld.
I had it the moment I made it because I couldn't wait.
But when I had the leftovers the next morning? Fiesta in my mouth. No word of a lie.
This would be a HIT at any potluck!
But I'm a little too selfish when it comes to olives. I want them all for me-self.
Can you blame me?
Enjoy with crackers, on rice cakes, in a sandwich.... or with a spoon. Directed straight into the oral cavity. Catch my drift?
Watch The Video on This Recipe
Black & Green Olive Tapenade
▸ ▹ Vegan, gluten-free
Yield: approx. 1.5 cups
Prep Time: 15 min
Total Time: 15 min
1 cup (200g) kalamata olives, pitted
1 cup (200g) green olives, pitted
1/4 cup (30g) packed sun-dried tomatoes, drained
1 Tbsp (10g) capers
2 cloves garlic
1/2 Tbsp (2g) chopped fresh basil
1 tsp (5g) dried oregano
1 Tbsp (15mL) olive oil
1 Tbsp (30mL) lemon juice (about1/2 a lemon, juiced)
3 Tbsp (45g) roasted walnuts (optional)
Finely mince the olives, sun-dried tomatoes, capers, garlic , basil and walnuts.
Add to a medium bowl, add remaining ingredients and toss to combine.
Plate and garnish with fresh basil. You can enjoy immediately, but ideally cover and refrigerate to sit for 2 hours or overnight to allow flavours to meld. Enjoy!
Speed-it-up: you can use a food processor and pulse the ingredients to save time on mincing, but note it could turn out looking more like “mush” and won’t be as aesthetic to present - but will still taste great.
Storage: store in an air-tight container in the fridge for up to two weeks.
Did You Try This Recipe?
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