• Michelle Braakhuis

OLIVE AND TOMATO TAPENADE


Prepping some more summer proof recipes today, bring it on sunshine ☀️!


Tapenade is so easy to make, and still a bit better (health-wise) comparing to the store bought packages. Grill a few slices of bread or open up a pack of crackers.


And bring on the deep conversations, while drinking coconut water or wine and enjoy these Mediterranean inspired spreads with your veggie-food-share platters 🥖.

Ingredients olive tapenade:

  • 270 g (1 1/2 cup) black olives, pitted

  • 270 g (1 1/2 cup) green olives, pitted

  • 1 red pimiento (Spanish red pepper), thinly cut

  • 5-6 tbsps olive oil

  • 4 large garlic cloves, minced

  • 2 tbsps capers

  • 1 tsp dry herbs

  • salt & pepper to taste

extra needed: measuring cups&spoons, scale, food processor serves: +/- 3 cups tapenade


Directions:

Put everything in the food processor except the olive oil. Pulse 2-3 times until it becomes a crumbly mixture.

Don’t forget to scrape down sides. Add 5 tablespoons of olive oil and pulse once again until all ingredients are minced and combined.

Add extra olive or seasoning if desired.

Store in an airtight container in the fridge up to two weeks.

Ingredients tomato tapenade:

  • 1 can organic tomatoes, drained

  • 55 g (1 cup) sun-dried tomatoes, store bought and drained

  • 25 g (1 cup) fresh basil

  • 12 g (1/2 cup) fresh parsley

  • 4 garlic cloves, minced

  • 5-6 tbsps olive oil

  • 4-6 tbsps parmesan (recipe here)

  • 2 tbsps tomato paste

  • 1 tbsp white balsamic vinegar

  • salt & pepper to taste

extra needed: measuring cups & spoons, scale, food processor serves: +/- 2 cups tomato tapenade


Directions:

Put everything in the food processor except the olive oil. Pulse 2-3 times until it becomes a crumbly mixture.

Don’t forget to scrape down sides. Add 5 tablespoons of olive oil and pulse once again until all ingredients are minced and combined.

Add extra olive or seasoning if desired. Store in an airtight container in the fridge up to two weeks.


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