Easy Tapenade
Olives are a staple in Mediterranean dishes, charcuterie boards, and martinis. Why not take all that briney flavor and make the best Tapenade? A tapenade is like a salsa, chunky and you put it on things. It is traditionally with slices of toasted bread but it is also amazing as a topping for proteins. This is so easy, if you have a food processor, you just drop everything in there and blitz it up!
Another great thing about this recipe is it is just pantry staples and they are vegan, gluten free, and dairy free. Everyone can literally enjoy it, no matter what and how they eat. So make this and put it on your charcuterie board, flatbread, salmon, or just spoon it into your mouth!
Easy Tapenade
1 cup green olives with pimientos, drained
1 cup Kalamata olives, drained
1/2 cup sundried tomatoes
1 cup roasted red peppers, drained
zest of 1 lemon
1 Tablespoon olive oil
- Place all the ingredients into a food processor and pulse until desired consistency, with some texture still.
- Store in the fridge and can be served room temperature on toasted baguette slices.
I love that this is a pantry appetizer. Instead of having olives on your charcuterie board, just make this and you will love it.
It could not be easier, just get everything into your food processor and pulse.
