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Vegan Castelvetrano Olive Tapenade

Course Appetizer, condiment, spread
Keyword castelvetrano olives, olive tapenade, olives, tapenade, vegan, Vegan Castelvetrano Olive Tapenade
Servings 1 cup

Equipment

  • Food processor

Ingredients

  • 3 cloves Garlic
  • 1 cup Castelvetrano olives (Pitted)
  • 1 tbsp Capers (Drained)
  • 1/4 cup Italian parsley
  • 1/4 cup Pine nuts
  • 1 tbsp Lemon juice
  • 1/8 tbsp Black pepper
  • 1/4 cup Olive oil

Toppings

  • Castelvetrano olives
  • Parsley
  • Olive oil

Instructions

  • Toast your pine nuts. To do this, put them in a small pan over medium low heat. Toss occasionally to keep from burning and cook until they're golden brown and smell nice and nutty.
  • Add the garlic to the bowl of your food processor and blitz until it's minced. Then add the olives, capers, parsley, pine nuts, lemon juice, black pepper and olive oil and pulse (you'll want to manually pulse about 10 times) until it's a chunky paste, scraping the sides down with a spatula as necessary.
  • If serving immediately, transfer to a bowl and top with a nice glug of olive oil, as well as some parsley and more olives if desired. Otherwise put it in an airtight container in the fridge.