Lovers of yummy spreads, rejoice! A perfect snack on bread or crackers, or served along a mouth-watering cheese or charcuterie board, tapenade (pronounced taa·puh·naa·duh, FYI) can also be used on pasta, as a veggie dip, as chicken stuffing, or even as salad dressing when thinned out with olive oil. Talk about versatility!
Looking for a dish to bring to a potluck or hosting a dinner party? This recipe is so easy to prepare and, because it’s vegan, gluten-free, and nut-free, it’s sure to appeal to a wide variety of people.
Ready to get started? Here’s what you’ll need:
Ingredients:
- 1 ½ teaspoon olive oil
- 200g mushrooms, roughly chopped
- 2 garlic cloves, crushed
- 40g of your preferred olives (we recommend black or Kalamata olives), pitless
- 1 teaspoon capers in vinegar
- 1 teaspoon red wine vinegar
- 1 tablespoon fresh parsley, optional
Preparation:
- In a frying pan over high heat, heat the olive oil before adding the chopped mushrooms.
- Cook the mushrooms for 3-4 minutes until golden, stirring occasionally.
- Turn the heat down to medium and place the crushed garlic in the pan. Cook for a minute.
- Turn off the heat and place your mushroom mixture in a blender.
- Place the pitless olives in the pan you just used, with the heat off, for about 30 seconds. The goal here is to slightly heat up the olives to release their flavour, not to cook them.
- Add the warm olives to the blender, along with the capers, red wine vinegar, and parsley.
- Pulse a few times to get your desired consistency, depending on what you’ll be using the tapenade for. A chunkier tapenade is great on crackers, while a smoother tapenade would be perfect as a dip.
- Enjoy immediately or keep in the fridge, covered, for up to 3 days.
How will you use your tapenade? We can’t wait to see the results! If you make this recipe and want to share it with us, tag us on Instagram @stokesstores and use the hashtag #StokesMoments.