Olive Tapenade Without Anchovies

Bright and flavourful, this vegan olive tapenade is the perfect appetiser for any event!

5 from 2 votes

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Servings 10

Prep Time 10

Total Time 10

Ingredients

250 g (2 cups) pitted olives such as Kalamata or Castelvetrano (or a mixture of both)
2 tbsp capers drained and rinsed
15 g (¼ cup) flat-leaf parsley
2 cloves garlic grated or finely minced
1 tsp lemon zest from about ½ a lemon
1 tsp white miso paste
2 tbsp lemon juice
2 tbsp extra virgin olive oil

Instructions

Add the olives, capers, parsley, garlic and lemon zest to the bowl of a food processor (see note). Pulse a few times in order to roughly chop the olives and parsley and to combine the rest of the ingredients.
Add in the miso paste, lemon juice and olive oil. Pulse a few more times, until everything is well-incorporated and the olives are finely chopped. Serve immediately or refrigerate.

Video

Notes

If you don't have a food processor, you can simply very finely chop the olives, capers and parsley. Add all the ingredients to a bowl and stir until well combined.

Nutrition

Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.

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