How to Cook Delicious L's Easy Olives Tapenade (Olive Spread)

L's Easy Olives Tapenade (Olive Spread). Olive Tapenade originates from France and is a mix of finely ground or blended olives, olive oil, and capers- and sometimes anchovies. This vegan version (no anchovies!) has a lemony, salty, briny taste that goes perfect with all sorts of different. Olive Tapenade is an easy accompaniment to make that elevates any meal.

This easy olive spread makes a great appetizer. Hi guys, I hope you all enjoyed this long Labour Day weekend! Football season is right around the corner. You can cook L's Easy Olives Tapenade (Olive Spread) using 5 ingredients and 3 steps. Here is how you cook that.

Ingredients of L's Easy Olives Tapenade (Olive Spread)

1. Prepare 250 grams of pitted olives - either black or green.
2. It's 1 clove of garlic.
3. You need 6 of basil leaves (without the step).
4. Prepare 1 1/2 tbsp of olive oil.
5. It's 1 tsp of salt.

Since this easy olive tapenade recipe is made from so few ingredients, I urge you to find the best quality olives and capers you can get your hands on. If you don't feel like using this easy olive tapenade as a dip with crackers or crostini, you can be innovative and use it as a condiment for your. Place the olives, olive oil, lemon juice, lemon zest, drained capers, garlic, anchovies, thyme, and black pepper in a food processor. Process until all the ingredients are finely chopped, but not completely pureed.

L's Easy Olives Tapenade (Olive Spread) instructions

1. Put all the ingredients in a food processor. (You can also use a small hand held food processor which is better for this small amount)..
2. Turn on the food processor until it reaches a paste like texture..
3. Bon Appetit!.

Serve the olive spread on baguette slices or with fresh crudités. Olive Tapenade: A salty, garlicky, lemony snack, spread or appetizer. This olive tapenade recipe takes ten minutes to whip up and is make ahead easy! vegan gluten free. A fragrant, garlicky olive spread with a bright zing from citrus. Perfect with crackers, as a sandwich spread, dolloped onto scrambled eggs or a baked potato!