Vegetarian Tapenade (Caper Olive Paste)

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
Pulse until the mixture is coarse but not uniform. 

Yields: about 1 cup

Vegetarian olive tapenade

Vegetarian olive tapenade