Our family loves olives. Olives in cooking, on pizzas, in salads. But as tapenade? Not so much because it concentrates the flavours a little too much. Adding a stick of celery into the mix solved that problem. Served on cucumber rounds for a change, this tapenade has become an easy appetiser with a difference that suits just about anyone who visits, even the raw-food vegans.
So here you are, all ready for a party, why not try one and let me know what you think?
A very vegan olive tapenade
- 1½ cups of kalamata olives (seeds removed)
- 1 stick of celery
- 1 tablespoon of fresh rosemary
- 1 clove of garlic
- 1−2 tablespoons of freshly squeezed lemon juice
- a little olive oil
- ground black pepper
Put everything except the lemon juice oil into a blender. Slowly add the lemon juice and blend until it forms a smooth paste. Taste it as you go. If you don’t like too much of a lemony flavour, add less lemon juice and a little olive oil to get the consistency you like.
Serve with biscuits or, as shown here, cucumber rounds.
So-called authentic tapenade recipes include anchovies, which aren’t too popular in the sub-adult population in this household. They’re also not too vegan, and we’re trying hard to expand our vegan repertoire right now. Some of the vegan recipes include capers and basil, but we didn’t have any the first time we made this, and so this became the family recipe.