Name: Easy Olive Tapenade
Cook time: 3 min
Yield: About 2.5 cups
Ingredients: 2 cups of olives (Kalamata + green olives with pimento); 1 1/2 tablespoons of capers (drained & rinsed); 1 clove of garlic (minced); 1 tablespoon of lemon juice; Ground black pepper (a pinch); Salt (to taste; optional); 1/4 cup of vegetable oil (preferably olive oil); 2 tablespoons of parsley (chopped; optional)

Ingredients

Olive
Garlic
Lemon juice
Ground black pepper
Salt
Vegetable oil
Parsley

2 cups of olives (Kalamata + green olives with pimento)
1 1/2 tablespoons of capers (drained & rinsed)
1 clove of garlic (minced)
1 tablespoon of lemon juice
Ground black pepper (a pinch)
Salt (to taste; optional)
1/4 cup of vegetable oil (preferably olive oil)
2 tablespoons of parsley (chopped; optional)

Directions

This version of the French classic is completely vegan since it omits the traditional anchovies. It is packed with great flavor from olives and capers, creating a deliciously savory spread that is great on bread and crackers.

Place all of the ingredients in a food processor and pulse everything until it is minced and well combined.(3 minutes)
Transfer to a jar and garnish with fresh chopped parsley. Enjoy!

If you want to go the extra mile and make your own bread or crackers, try this maca gluten-free bread, red quinoa bread with sunflower seeds, or sun-dried tomato sacha inchi crackers.