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Castelvetrano tapenade in a bowl with olives in the background

Easy Vegan Castelvetrano Tapenade

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  • Author: Meatless Makeovers
  • Prep Time: 3 min.
  • Cook Time: 0 min.
  • Total Time: 3 min.
  • Yield: 12 Servings 1x
  • Category: Condiment, Appetizer
  • Method: Food Processor
  • Cuisine: Mediterranean
  • Diet: Vegan

Description

A simple homemade condiment that ready in minutes and only requires a handful of ingredients. This Easy Vegan Castelvetrano Tapenade is delightfully salty and sure to impress!

Ingredients

Scale
  • 1/2 lb Castelvetrano Olives (Drained and Pitted)
  • 2 Tbsp Capers (Drained)
  • 3 Cloves Garlic (Peeled)
  • 1/4 Cup Fresh Parsley Leaves
  • 1 Lemon (Juiced)
  • 1/4 Cup Extra Virgin Olive Oil

Instructions

  1. In a food processor place the pitted olives, capers, 2 cloves garlic, parsley, lemon juice and olive oil. 
  2. Using the pulse function on the processor, chop until a desired consistency is obtained. We like ours a little chunky.
  3. Enjoy immediately or refrigerate until ready to serve. 
  4. Leftovers can be stored in an airtight container in the refrigerator for up to 2 weeks.

Equipment

Notes

  • The equipment listed above contains affiliate links to products that we personally use, love, and recommend!

Keywords: Castelvetrano Tapenade Recipe, Vegan Tapenade, Homemade Castelvetrano Tapenade

Find it online: https://www.meatlessmakeovers.com/easy-vegan-castelvetrano-tapenade/