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Here’s a deliciously simple olive dip you can whip up in a flash. My Black Olive Tapenade is the perfect thing to serve when friends come over.
Ordinarily, olive tapenade is made using anchovies but I’ve got a little trick I use to make it veggie friendly. I found this amazing Vegetarian Fish Sauce from my friends at Mrs Trans Kitchen. It’s vegan friendly and gluten free making it a really great substitute.
This Black Olive Tapenade goes really well with my Vegan Ricotta on some crusty bread. I served it at our last girls night and let me tell you, there was none left at the end of the night. So good!! You simply must give it a go and let me know what you think. xx
Black Olive Tapenade
250g pitted black kalamata olives
1 clove of garlic
2tbs Mrs Trans Kitchen Vegetarian Fish Sauce
1tbs Olive oil
the juice of 1 lemon
salt and pepper to taste
Method:
Pop the whole lot into a food processor and blitz until combined but still quite rustic and chunky. Store in the fridge until ready to use.
