Olive Tapenade without anchovies
Make the best vegan olive tapenade in 5-minutes! This bold, savory umami rich spread is perfect for crostini, pasta, and Mediterranean dishes.
5 min prep 5 min total 6 servings
Ingredients
- 1 cup mixed olives
- 3/4 cup sun-dried tomatoes
- 2 -3 cloves garlic
- 2 teaspoons lemon juice
- 1/4 cup extra virgin olive oil
- ⅛ teaspoon Italian Seasoning blend
- Black Pepper - per taste
- Fresh herbs like basil or thyme -for garnish
Instructions
- 1
In a food Processor, pulse all ingredients until coarsely chopped. Transfer to serving bowl.
- 2
Garnish with fresh herbs if desired and serve.