A typical Mediterranean dip, made mostly of olives and olive oil. Traditional recipes include anchovies, but there is absolutely no need for them here. Tapenade
Yield About 2 cups
Time 15 minutes
  • knife
  • food processor
  • 1 c black or green olives, pitted
  • 2 cloves garlic, minced
  • ½ c finely chopped pine nuts or walnuts
  • 1 T chopped basil
  • ¼ c freshly ground parmesan cheese or 2 T nutritional yeast
  • ¼ c olive oil
Directions Place the olives in the food processor and process for a few seconds, until they form a rough paste with some chunks of olive here and there. (Alternatively, you can just chop the olives yourself.)

Transfer to a bowl and mix in the remaining ingredients. You should have a thick paste glistening with oil.

Serve with toast or pita bread.

Notes If the olives are very strong, you might want to rinse the brine off first, otherwise the tapenade will be very salty.
  Key to abbreviations and conversions
  Vegetarian tapenade

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