Tomato Tapenade
This simple and easy olive and tomato tapenade is super easy to whip up and makes the perfect vegan dip or sandwich filler.
What you need to make tomato tapenade
- Olive oil – you want to make sure you get a good quality extra virgin olive oil to balance the flavours of the tomatos, capers and garlic. I used Galentino Extra Virgin Olive Oil but any good quality extra virgin olive oil will do.
- Olives – I used Kalamata olives as I love their sharp flavour but you can substitue for any you are able to get your hands on.
- Sun dried tomatoes
- Capers
- Garlic
- Balsamic vinegar
- Parsley
- Lemon
- Tabasco or cayenne pepper
The method for this recipe is incredibly easy. It’s literally a case of adding all of your ingredients in to one blender and blending. However you want to be careful not to over blend your ingredients or the texture will turn to mush – which is not what you want. Ideally you want the ingredients to look small, almost as though they have been finely chopped rather than pureed. So rather than blending solidly you should gently pulse, checking the consistency every 3-5 pulses.
After you’ve blended the ingredients together remove it using a spatula into a bowl, compact down and put into a fridge for at least an hour. Once the time is up it will be ready to enjoy.
How to serve vegan tomato tapenade
- The easiest way to enjoy your tomato tapenade is on it’s own with a fresh crusty baguette, crostini or cracker.
- Splodge on top of your favourite hummus.
- Spread inside a sandwich filled with your favourite roasted vegetables and leaves.
- Include tapenade as part of a plant based cheese board.
More delicious dip recipes
-
Courgette & Tahini Dip
-
5 Minute Beetroot & Cannellini Dip
-
Vegan Basil Pesto
-
Garlic & Herb Almond Cheese
Did you make this tomato tapenade recipe? Take a photo, tag me @MadeleineOlivia and hashtag it #MadeleineOlivia. I love seeing your creations on Instagram, Facebook, and Tiktok.
Tomato Tapenade
Ingredients
- 150 g sun dried tomatoes
- 100 g olives
- 50 g capers (drained)
- 2 garlic cloves
- 25 ml olive oil
- 1 tbsp balsamic vinegar
- 1 bunch fresh parsley
- 1 lemon (zest of)
- cayenne pepper (or you can use tabasco)
Instructions
- Add all the ingredients to a food processor and pulse until you have your desired consistency.
- Transfer to a bowl, compact down and chill for at least an hour before using.
Nutrition
⭐️⭐️⭐️⭐️⭐️ Don't forget to rate this recipe!
We appreciate your feedback! It's really helpful for other readers to read your reviews, adaptations, and suggestions! Have a question? We’ll personally respond within 48 hours.
Add comment