Olive Walnut Tapenade


Simple, easy to make. Textures, flavors all good. Serve with crackers, bagel, French baguette, flatbread. Use as a topper for marinara and pasta, green salad, coleslaw, or in scrambled tofu!

Makes 2-1/2 cups

1 c. walnut haves

DR. WT. 6 oz. can Lindsay large pitted olives, drained well

1/2 c. Lindsay Spanish Manzanilla Olives stuffed with pimentos

1 c. sliced, plain sun-dried tomatoes

4 lg. peeled garlic cloves

1-3 t. fresh lemon squeeze

1/2 t. pink Himalayan salt

Place all ingredients in food processor and process till evenly crumbly, pushing down insides of container with spatula.

Mealy not mushy is the texture we’re aiming for.

Transfer to covered container and refrigerate till ready to use.

Notes: I’m not a blanket fan of the green olive. Most to me possess an off-putting gamey flavor that I just can’t acquire a taste for. Lindsay Spanish greens, however, break through that barrier.


By Sharon Lee Davies-Tight

Paid for by The Animal-Free Chef, AFC GLOBAL and/or Word Warrior GLOBAL. Till now and forever © Sharon Lee Davies-Tight. Share freely with proper credit. "Change the world by changing yourself. You're in the future already. Now what? You determine your outcome."

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