With Black Olive Tapenade you can prepare an appetizer that is quick to make, quite healthy, a bit garlicky, but especially sooo yummy and people will love it! It is so easy to do and within 10 minutes you have a delicious tapenade that you can serve it as a dip with veggies or spread on toasts or crackers. This Vegetarian Black Olive Tapenade contains dried tomatoes instead of anchovies that are usually part of the traditional tapenade, in order to add a bit more salty taste.
Even though the tapenade is traditionally made in a mortar, I use a hand mixer to obtain a very good result, but if you have a food processor, do not hesitate to use it for this recipe for even a better result.
This recipe makes about 2 dl of tapenade and for a large party, I am usually preparing the double and store the rest in the fridge for later if not consumed the same day. I did it last time 2 weeks ago when we hosted a pintxos* party at home for 8 people (*pintxos are Basque tapas in the form of small toasts). With all other time consuming stuff I planned to prepare (8 other different pintxos), this was almost a zero time waste thing.
- 135 g whole black olives without pit, drained
- 1 tbsp. capers, drained
- 3 dried tomatoes
- 2 small garlic cloves, finely chopped
- 1 tsp. light Dijon mustard
- 2 tbsp. extra-virgin olive oil
- Mix together the black olives, capers, dried tomatoes, garlic and mustard until smooth. Add the olive oil and then gradually add the oil and continue to mix until a smooth paste.