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    Home » Vegan Appetizers

    Olive and Sun-Dried Tomato Tapenade

    Published: Jun 30, 2014 · Updated: Mar 4, 2021 · This post may contain affiliate links.

    Very easy to prepare, a tapenade of black olives and sun-dried tomatoes can be a go-to appetizer when you have little time to spare, as it takes only minutes to prepare. It’s equally good with crispbreads or sliced fresh baguette.

     

    Makes about 1 cup, about 8 servings

    • ¾ cup pitted brine-cured black olives such as Kalamata
    • ¼ cup sun-dried tomatoes, oil cured or not, as preferred
      (make sure they’re moist if not oil-cured; soak in hot water if necessary)
    • ½ cup fresh parsley leaves
    • ¼ cup walnut or pecan pieces
    • 1 tablespoon lemon juice, or to taste
    • More fresh parsley or other herb for garnish (such as small sage leaves) 

    Place all the ingredients in a food processor with ¼ cup water. Pulse on and off until everything is finely and evenly minced. If need be add a small amount of additional water so that the mixture adheres. 

    Transfer to an attractive crock and serve with the desired accompaniments.

    Olive tapenade recipe

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    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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