Amazing Olive Tapenade - Top 8 Free

If you love olive tapenade, then be sure to check out my video for dairy free, nut free pesto, on YouTube:

Amazing Olive Tapenade - Top 8 Free

Add that satiating umami flavor to pasta, pizza, grilled meats, toast, and more with my amazing Olive Tapenade. Many store-bought tapenades contain parmesan or anchovies, which many are allergic to. I make mine with really simple ingredients; no cheese or anchovy here. But it’s still incredibly savory and delicious.

It’s a great weeknight meal prep idea as well. I make a batch and leave it in the fridge for up to 3 days. If I have to make a meal in a pinch I’ll boil some of my favorite spaghetti and swirl it in with a generous spoonful of this olive tapenade. Beautiful meal with barely any prep required.

Olive tapenade pairs very well with grilled meat or chicken, or your favorite veggie burger or grilled portobello mushroom.

Ingredients for Amazing Olive Tapenade - Top 8 Free

• 1 can of pitted black olives

• 1/4 cup olive oil

• 1/4 tsp ground black pepper

• 2 tsp dried oregano

• 1 clove of garlic

• 2 tbsp lemon juice

• salt to taste

• chili flakes to taste
  

How to make Amazing Olive Tapenade - Top 8 Free

1. Add all of the ingredients to a food processor and pulse until it reaches a medium-smooth. Small chunks should remain. Transfer to a bowl and keep in the fridge until you’re ready to use. For best results, take out of the fridge a half hour before use (if solidified) to allow the olive oil to melt.