Easy Olive Tapenade!

Easy Olive Tapenade!
vegan ~ gluten-free ~ dairy-free ~ soy-free

Makes: 3 1/2 Cups
Total Time: 15-20 minutes
Difficulty: Easy
Author/Credit: Jessica Williams/Vegan Rescue

Olive Tapenade! This olive tapenade is the perfect party food, appetizer, or snack. It is great on a charcuterie board. I will typically add crackers, grapes, strawberries, small gherkins and nuts etc. This olive tapenade is so easy and comes together quickly. Rather than blending in a food processor, chop your ingredients for the perfect chunky appetizer. Blending in a food processor can turn the tapenade into a paste.
This recipe is so good. I love that salty brininess of olives it balances well with the sweetness of the sundried tomatoes/carrots and the spiciness of the pepperoncini. Pair this recipe up with chips, crackers, or put it on a sandwich. Enjoy!

Ingredients:
1 Cup (148g/5.2oz) Garlic Stuffed Green Olives, chopped
1/2 Cup (113g/4oz) Kalamata Olives, chopped
1/2 Cup (142g/5oz) Pimiento Stuffed Green Olives, chopped
1/2 Cup (100g/3.5oz) Sundried Tomatoes, drained
1/4 Cup (35g/1.2oz) Sliced Black Olives, chopped
1/4 Cup (25g/1oz) Capers
1/4 Cup (41g/1.4oz) Pepperoncini, chopped
1/4 Cup 95g/3.4oz) Sliced Pimientos, chopped
1 Large Carrot, diced finely
4 to 5 Fresh Basil leaves, chopped/chiffonade
2 Tbsp Extra Virgin Olive Oil
1 Tbsp Lemon Juice
Salt/Pepper to taste

Directions:
-Chop up all the olives, sundried tomatoes, pepperoncini, and sliced pimientos finely. Add this to a medium to large bowl.
-Next, lightly chop the capers and dice the carrot, then add to the bowl.
-For the basil, I chiffonade then chop it finely.
-Mix all ingredients together, adding the extra virgin olive oil and lemon juice.
-Add salt/pepper to taste.
-Enjoy!

Note: If it is easier to count the larger olives rather measure/weight… I used 13 Garlic Stuffed Green Olives, 20 Pimiento Stuffed Olives, and about 45 Kalamata Olives.

Makes: 3 1/2 Cups
Total Time: 15-20 minutes
Difficulty: Easy
Author/Credit: Jessica Williams/Vegan Rescue

Ingredients:
1 Cup (148g/5.2oz) Garlic Stuffed Green Olives, chopped
1/2 Cup (113g/4oz) Kalamata Olives, chopped
1/2 Cup (142g/5oz) Pimiento Stuffed Green Olives, chopped
1/2 Cup (100g/3.5oz) Sundried Tomatoes, drained
1/4 Cup (35g/1.2oz) Sliced Black Olives, chopped
1/4 Cup (25g/1oz) Capers
1/4 Cup (41g/1.4oz) Pepperoncini, chopped
1/4 Cup 95g/3.4oz) Sliced Pimientos, chopped
1 Large Carrot, diced finely
4 to 5 Fresh Basil leaves, chopped/chiffonade
2 Tbsp Extra Virgin Olive Oil
1 Tbsp Lemon Juice
Salt/Pepper to taste

 

Directions:
-Chop up all the olives, sundried tomatoes, pepperoncini, and sliced pimientos finely. Add this to a medium to large bowl.
-Next, lightly chop the capers and dice the carrot, then add to the bowl.
-For the basil, I chiffonade then chop it finely.
-Mix all ingredients together, adding the extra virgin olive oil and lemon juice.
-Add salt/pepper to taste.
-Enjoy!