This dip usually uses anchovies. As a vegetarian, I always wanted to make this vegetarian version. I found it in the Joy of Cooking "All About Vegetarian" book.
According to the book, this spread's name comes from caper -tapeno in Provencal- which is one of the essential ingredients. Without capers, this spread is call olivade.
In the food processor combine:
- 1 cup 972f1c olives, oil cured and pitted
- 1 1/2 tbsp drained capers
- 1 1/2 tbsp extra-virgin olive oil
- 1 tbsp fresh lemon juice
- 1 chopped garlic clove
- 1 tsp dried thyme
- pepper to taste
Yields: about 1 cup
Enjoy!
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| Vegetarian olive tapenade |
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| Vegetarian olive tapenade |
