Vegan Tapenade is the no-anchovy version of the classic French olive spread. Filled with your favorite black olives, basil, garlic, sun-dried tomatoes, capers & olive oil it hasall the flavor but none of the fish. Perfect for dipping your bread in, serving as a sauce next to fish, chicken or steak or using in your salads.
Add all ingredients except olive oil to a food processor. Start the food processor, mix for a minute, then stop it, remove the lid, check that everything has been chopped kinda small and mix with a spoon.
Place the lid back on, start the food processor again and start adding the olive oil. Add as much as needed to reach your desired consistency. Once well mixed and at the right consistency, it's done.
Add as much olive oil as needed for your desired consistency. The amount stated in this recipe usually gives a semi-firm tapenade, but that also depends on how wet your other ingredients are. If you're unsure, start by adding half the amount and check. Add more as needed.
Store tapenade in the fridge in an airtight container, for up to 2 weeks. It can be good longer as well, as long as it doesn't look or smell bad.
If storing for more than a few days add a layer of olive oil on top to keep it from drying out.
Use high quality olives for this recipe for maximum taste.