Tapenade (pronounced top-ah-nod) is a french dip or spread made from olives and other flavorful pairings such as capers and anchovies. I don’t stock anchovies as a pantry staple, therefore my garlic black olive tapenade is a vegan version of the classic!
I love garlic, and it pairs perfectly with the olives and capers in the tapenade. Did you know that garlic ranks number two as a highly beneficial superfood (right behind turmeric)? It has been linked to reducing/preventing heart disease, stroke, cancer, and infections (source).
To see general health benefits of garlic, the world health organization recommends one fresh clove a day (source). It is best if eaten raw, and even better if you allow the chopped, raw garlic to rest for 10 minutes. The rest allows the garlic’s enzymes to convert even more beneficial compounds!
If you are new to tapenade, don’t worry. Below I have outlined a few different ways to enjoy this tasty olive and garlic laden dip/spread. In reality, the things you could do with it are endless. Get creative and have fun finding your favorite way to enjoy it!
Ways to use the Garlic Black Olive Tapenade recipe:
- Spread it on a slice of toast!
- Toss it with pasta (whole wheat or chickpea pasta are my favorites!).
- Spread it over fish, and bake at 450 F for about 10 minutes (time depends on the thickness of the fillet).
- Spread it over naan and top with veggies for an easy flatbread.
- Serve it as a dip with crudites!
- Smear it into your favorite sandwich as a spread.
- Spread in on a pizza in place of the red sauce.
- Place a dollop into any of your favorite bowl meals!
- 1½ cups black olives (1 can rinsed and drained)
- 4 garlic cloves (crush and let rest 10 minutes for added health benefits)
- 2 TBS fresh parsley, packed (or ¼ cup loose)
- 2 TBS capers
- 1 TBS each: lemon juice and olive oil
- Combine olives, garlic, parsley, and capers in a food processor and run until finely chopped.
- Pour in lemon juice and olive oil. Pulse until you reach your desired consistence (thick and chunky or smooth and creamy). The post pictures reflect a thicker, chunkier dip, spreads should be thinner and more paste-like.
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