Vegan Olive Tapenade
Author: Sheraden Robins
Prep time:
Total time:
Serves: 1 cup
- Jar of pitted Kalamata Olives( 345g /12oz)
- ¼ cup of baby Capers
- 2 tbsp Lemon Juice
- 1 clove Garlic
- 2 tbsp Olive Oil
- 1 tbsp Flat Parsley (finely chopped)
- Pinch Sea Salt
- Drain olives and capers and add to food processor.
- Add rest of ingredients.
- Blitz but remember to only blitz very briefly if you want a more chunky tapenade.
- Taste and if required, add more salt, lemon etc.. to suit your taste-buds.
- Serve.
Recipe by my vegan plate at https://www.myveganplate.com/vegan-olive-tapenade/
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