EASY VEGAN Olive Tapenade Without Anchovies Recipe

anchovies

🥗Healthier: miso paste

💰Cheaper: canned tuna

Miso provides umami flavor while being vegetarian.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a similar flavor profile and is often more affordable.

Add pitted Kalamata olives to the bowl of a food processor.

Add drained and rinsed capers, a couple of cloves of garlic, and fresh flat leaf parsley.

Add the zest of one lemon to the food processor.

Pulse a few times to roughly chop the olives and parsley and combine everything.

Scrape down the sides of the food processor bowl.

Add a bit of white miso paste to the mixture.

Drizzle in a bit of olive oil and add fresh lemon juice for acidity.

Pulse the tapenade a few more times until the olives are completely broken down and the mix is spreadable, being careful not to over process for texture.

Transfer the tapenade to a dish and serve.

Store the tapenade in the fridge for some time.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens