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
- 335 g/12oz pitted Kalamata olives
- 4 garlic cloves crushed then chopped
- Half teaspoon dried oregano
- Quarter teaspoon dried marjoram
- Half teaspoon thyme
- One teaspoon crushed chili flakes feel free to adjust the amount if you don't like your food too hot
- Half teaspoon 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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