Black olive tapenade
Even though last entry’s whole grain rosemary-garlic bread is absolutely mouthwateringly perfect all on its own, it’s also great with olive oil, balsamic vinegar, or a savory dip. This black olive tapenade, also courtesy of Urban Vegan, makes a particularly excellent pairing with that bread or any other.
1 cup pitted black olives
3 Tbsp extra-virgin olive oil
2 1/2 Tbsp fresh lemon juice
2 Tbsp capers, rinsed
2 large garlic cloves, peeled
1 tsp miso paste
1/2 tsp dried thyme
Freshly ground black pepper
Put all ingredients in a food processor (or Vitamix).
Pulse until almost smooth, then transfer to a small container. That’s it!
Sodium-watchers beware, this tapenade is salt-tastic! But it’s SO good; full-flavored, garlicky, and satisfying. Whether you eat it on whole grain bread, beer bread, flatbread, pita chips, crackers, or even raw veggies, I know you’ll love it.
Yield: 4 servings. Per 1/4 cup: 135 calories, 13.7g fat (2g sat), 3.8g carbs, 1g fiber, .6g protein.
If you like this, you might also like…
Curry lentil crackers w/spinach-avocado dip
Tuscan white bean dip
Indian spice hummus
One of these days you’ll make something I don’t like… not today, though! I love your addition of miso – it must lend such a nice depth to the dish!
Yum! Looks great! What exactly are capers?…I know, I could just google it! :> And miso paste?
Mmm. This looks like those costly dips/marinades I have bought. Sounds delicious. I would love it with pita chips.
Yum, yum, yum!
Thanks for taking part in BSI, the roundup is now up. Lots of caperey goodness!