Green Olive Tapenade
This tasty green olive tapenade makes a quick appetizer that's economical, easy, and full of fresh flavors. It's also vegan and gluten free.The recipe yields about 8-10 small servings.
Servings: 10
Ingredients
- 1 ½ cup (180 grams) Green olives in brine, pitted
- 5 (50 grams) sun-dried tomatoes packed in olive oil
- 1 small garlic clove, sliced
- 1 teaspoon dried oregano
- 1 small bunch fresh parsley
- ¼ teaspoon chili (optional)
- ¼ heaped teaspoon fine salt, plus more to taste
- 3 Tablespoon olive oil
- 1 Tablespoon white wine vinegar
- freshly ground black pepper
Instructions
- Combine pitted olives, sun-dried tomatoes, garlic, chilli, and salt in a food processor. Pulse 2 to 3 times until coarsely chopped.
- Add the olive oil and vinegar and pulse a few more times until a chunky paste forms, scraping down the sides as needed. Taste and adjust the seasoning to taste. Serve at room temperature.