This Plant-Based Kalamata Black Olive Spread is absolutely delicious! It’s full of fresh natural ingredients such as black olives, herbs such as oregano, marjoram, basil, chilies and garlic. You can make it very quickly and simply – you just put all these ingredients into a bowl and mash them together or, if you’ve got a hand held blender, use that to get a super smooth consistency.
It packs a huge flavorsome punch and can be eaten in many different ways including as a spread on toast or your sandwiches or subs, as the basis for special occasion tarts, or as a dip.
I’m hope you enjoy it as much as I do!
Plant-Based Olive Tapenade
- Food processor or a hand blender
- 335 g pitted Kalamata olives
- 4 garlic cloves crushed then chopped
- 1/2 tsp dried oregano
- 1/4 tsp dried marjoram
- 1/2 tsp thyme
- 1 tsp crushed chili flakes feel free to adjust the amount if you don't like your food too hot
- 1/2 tsp dried basil
- Place all the ingredients into a food processor and pulse chop until you reach your desired consistency.
- Store in an airtight container in the fridge.
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