February 24, 2012 § Leave a comment
Olives are one of my favorite foods and I eat them almost every day. I like to make a platter with a handful of olives, cheese and crackers that I eat for a snack or nibble on while I am cooking. To make olive tapenade all you do is throw a few things into a blender or food processor and it’s ready. Besides the obvious ways to use tapenade, you can easily dress up a sandwich by smearing on a layer of tapenade. Or you can mix a spoon of tapenade in a small bowl of plain vegan mayo and replace that with the plain mayo that you use in your sandwich.
1 small clove of garlic
1 tsp (5 ml) lemon juice
2 tsp (10 ml) olive oil
1/4 – 1/2 tsp (1 ml – 3 ml) salt (depends on the salt in the olives)
1 tbsp (15 ml) chopped cilantro
1 cup (250 Ml) pitted kalamata olives
1. Combine the lemon juice, olive oil and garlic in a blender and blend together.
2. Add the rest of the ingredients and blend on low being careful to not over process the olives.
3. Serves with crackers and cheese.