Recently there was a food festival here, and to my surprise there were quite a few vegans options to choose from. So I went along with my Mom and sister and tried out some vegan food. It’s always encouraging when people put effort in the make sure they offer at least a few options that vegans can try too. Along with the food, I bought some gorgeous sun-dried tomatoes, kalamata olives and green olives. I had been using them in salads and things, but I wanted to combine them in a sun-dried tomato tapenade too. So that’s how this recipe came into being
This will make 270g of tapenade
You’ll need;
- 80g sun-dried tomatoes
- 80g pitted green olives
- 65g pitted kalamata olives
- One tablespoon of lemon juice
- Two tablespoons of extra virgin olive oil
- One clove of garlic, chopped
- Black pepper to taste
Method;
- This is super easy, all you need to do is pop everything into a blender/food processor and blend until you achieve your desired consistency consistency
- Pause every so often to scrape down the sides, then continue blending
- Finally, store in an air tight container for a couple of weeks in the fridge. If you’d like to keep it for longer, store it in an ice cube tray in the freezer
How to use this Tapenade?
Eat this sun-dried tomato tapenade on crackers or with crusty bread and dairy-free cheese. Also, the next time you make houmous, add a spoon of this tapenade for a pop of flavour. Or, add a little into a tomato sauce or bolognese for a dose of umami. I also love spreading a little onto a toasted cheese sandwich,it was delicious when melted with the dairy-free cheese
Another thing I’d like to point out, is to be a little cautious when adding salt. I didn’t find there was any need to season with any additional salt, so I simply added some cracked black pepper to my tapenade
