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.

Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

CHEF DAVIES-TIGHT™. AFC Private Reserve™. THE ANIMAL-FREE CHEF™. The Animal-Free Chef Prime Content™. ANIMAL-FREE SOUS-CHEF™. Animal-Free Sous-Chef Prime Content™. ANIMAL-FAT-FREE CHEF™. Fat-Free Chef Prime Content™. AFC GLOBAL PLANTS™. THE TOOTHLESS CHEF™. WORD WARRIOR DAVIES-TIGHT™. Word Warrior Premium Content™. HAPPY WHITE HORSE™. Happy White Horse Premium Content™. SHARON ON THE NEWS™. SHARON'S FAMOUS LITTLE BOOKS™. SHARON'S BOOK OF PROSE™. CHALLENGED BY HANDICAP™. BIRTH OF A SEED™. LOCAL UNION 141™. 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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