Olive tapenade with sun-dried tomatoes and peppers (Greek olive paste)
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.
Servings 4 appetizers
Calories 101kcal
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
Calories: 101kcal | Carbohydrates: 4g | Protein: 1g | Fat: 10g | Saturated Fat: 1g | Sodium: 981mg | Potassium: 96mg | Fiber: 3g | Sugar: 1g | Vitamin A: 375IU | Vitamin C: 10mg | Calcium: 45mg | Iron: 1mg