Black olive vegetarian tapenade

Another sunny recipe with this Provençal dish, la tapenade. Quick and easy to prepare, I made this spread vegetarian by omitting the anchovies which are often an ingredient in many tapenade recipes.

The quantities here are for 2. It’s ready in 10 minutes or so.

Ingredients

  • 1 cup of pitted black olives
  • 1 ½ tablespoons of capers, rinsed and drained
  • 1 medium garlic clove, peeled and crushed
  • 1 teaspoon of freshly squeezed lemon juice
  • 2 tablespoons of extra virgin olive oil
  • Pepper
  • Salt

Preparation

In the food processor, add the olives, capers, garlic, lemon juice, olive oil, and blend to a rough paste. Season with salt and pepper to taste. Store covered in the fridge.

Serve with fresh whole grain bread, whole wheat pita bread, crudités, boiled potatoes…