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APPETIZER GOAT LINDSAY TEST PRODUCT RECIPES TEST PRODUCTS

Olive Walnut Tapenade

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

AFC GLOBAL™. Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Recipes By Request™. Word Warrior GLOBAL™. Word Warrior Davies-Tight™. WW PREMIUM CONTENT™. HAPPY WHITE HORSE™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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