I have always had a particularly strange relationship with olives. While the rest of the kids my age snacked on potato chips and popcorn when they watched movies in the living room, I always had a small bowl of kalamata olives set on my lap. I love the briny flavor of olives, and when I discovered olive tapenade for the first time, I felt like my small bowl of olives underwent a very 'adult' upgrade.
Try this tapenade on toasted baguette rounds, as a pasta garnish, or as the perfect condiment on a roasted vegetable or portobello mushroom sandwich.
Vegan Olive Tapenade
(Makes 1 1/4 cups)
2 garlic cloves, peeled
1 1/2 cups kalamata olives, pitted
1 cup oil-cured black Greek olives, pitted
2 generous tablespoons capers
1/4 teaspoon dried thyme
1/4 cup fresh parsley
Lemon juice (I would begin with 1 tablespoon and then adjust to taste from there.)
Freshly ground black pepper
Extra virgin olive oil, as needed
1) With a food processor running, drop in garlic and mince it well.
2) Turn the processor off, add olives, capers, thyme, parsley, lemon juice, and pepper to taste. Process to smooth, scraping down sides as needed.
3) Add olive oil a little at a time to achieve the desired consistency. Adjust the flavor with more lemon juice and transfer to a bowl. Store in an airtight container in the refrigerator or freezer.