Tapenade or olive paste with sun-dried tomatoes and peppers. A super easy and aromatic recipe for vegan dips, spreads or sauces for sandwiches and wraps.
The olive paste, is a favorite appetizer. It is found mainly in the cuisines of Mediterranean countries, such as Italian, Greek and French. It is very easy to prepare as we simply melt all the ingredients. Its basis is olives and it is made with any type we prefer, such as Kalamon, tsakistes, thrombes, etc.. Our own recipe differs as, in addition to being vegan, it also has sun-dried tomatoes for a very rich and full flavor. Garlic for intensity, peppers, lemon, oregano and coriander powder for freshness and a subtle and balanced aroma. The olive pâté is usually ground until all the ingredients are completely melted. It's a matter of taste but we recommend keeping some texture as well. However you do it, it will be simply delightful! It is a wonderful and aromatic appetizer, but also excellent as a spread on bread or as a dip for sandwiches or wraps. In this case it goes well with tomato, so much so that we would say it is mandatory. We can also add peppers, onion, carrot, cucumber, spring onion, parsley and of course the vegan Greek feta cheese for amazing results. Try it! This post contains affiliate links. If you make a purchase, we get a percentage, at no extra cost to you. As an Amazon Associate, allaboutvegans.com earns from qualifying purchases.
Olive tapenade with sun-dried tomatoes and peppers (Greek olive paste)
Ingredients
Ingredients for vegan olive tapenade (Greek olive paste)
- 250 g Kalamata olives (pitted 200 g/7 oz)
- 4 sun-dried tomatoes
- 1 clove garlic
- 1 Tbsp Florina pepper
- 1 Tbsp green bell pepper
- 1 Tbsp lemon juice
- 1 tsp oregano
- ¼ tsp ground coriander (optional)
- ground pepper
Instructions
Olive tapenade with sun-dried tomatoes and peppers (Greek olive paste)
- Remove the pits, put all the ingredients in the food processor or blender and blend until they become a paste and our olive tapenade is ready!
Serving
Serve as: - Dip with breadsticks or carrot, cucumber and celery sticks.
- Sauce in sandwiches, party sandwiches or wraps (along with vegan Greek feta cheese and vegetables such as tomato, cucumber, onion, peppers, carrot, dill pickles and spring onion).
- Spread on party finger foods with topping of vegetables (such as cherry tomatoes, cucumber, peppers, dill pickles, parsley and spring onion).
Notes
- If you use pitted olives, the first step is to remove them. You can do this by cutting them with a knife, with a pitter tool (which is mainly for cherries or sour cherries), by breaking them by hand, or by hitting them with something heavy, such as the bottom of a cup.
- Depending on your preferences you can make the olive tapenade mashed completely or even keep a little texture.
- You can also add olive oil, vinegar, capers, thyme, savory, parsley or tabasco sauce.
Nutrition
© allaboutvegans.com
Thank you!!! 🙂
Very nice!