Found on all the food markets in the South of France, Olive Tapenade is a staple in any aperitif. Traditionally, it is made using green or black olives to which capers, garlic, anchovies & olive oil are added. The former has a sharper flavour palette whilst the latter is oilier & more rounded. Up to you to taste & decide which side you stand on.

Artisanal tapenades found on small French markets are undeniably tasty, however, I much prefer to make this easy dip from scratch. Without further ado, here is my vegan-friendly version on this Provençal classic.

A simple & fragrant dip that will bring a touch of the South to your aperitifs & Summer meals! Slather it on a cracker, add it to your salad seasoning or as a condiment to your Summer grills - veggies, fish & meats - you just can’t go wrong with tapenade.

- Vegan Recipe -

BLACK OLIVE TAPENADE

100g of pitted black olives*

100g of pitted kalamata olives*

1.5 tablespoons of capers

2 tablespoons of olive oil

1 garlic clove, peeled

1 teaspoon of mixed herbs**

Freshly ground pepper

Add the olives, capers and olive oil to a mixer.

Crush the garlic clove and add it to the mixer.

Mix until combined.

Season to taste with the herbs and freshly ground pepper.

Notes: *Use a mix of black & kalamata olives for more depth of flavour.

**Use a mix of fresh or dried herbs - i.e: thyme, oregano, etc.

GREEN OLIVE TAPENADE

200g of pitted green olives

1.5 tablespoons of capers

1 garlic clove, peeled

1 tablespoon of olive oil

1 teaspoon of fresh basil, finely chopped**

Freshly ground pepper

Add the olives, capers and olive oil to a mixer.

Crush the garlic clove and add it to the mixer.

Mix until combined.

Season to taste with the fresh basil and freshly ground pepper.

Notes: *You can sub the fresh basil for a mix of fresh or dried herbs - i.e: thyme, oregano, etc.

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