I am constantly surprised by how many seemingly innocent foods aren’t vegetarian. Tapenade, one of my favorite spreads, is typically made with anchovy paste. To be clear, I’m totally not that vegetarian. I’m sure I’ve had more than my fair share of animal products in the last 18 months. I just try to cut them out when I can. A lot of times that means making things yourself. In the case of this tapenade there’s no reason to buy it in a store. It’s far too easy to whip it up yourself. It’s deceptive simplicity makes it a shoe-in for your holiday entertaining.
I’m starting with a trio of my favorite Mezzetta olives. I personally recommend going heavy on the Kalamata and light on the Garlic Stuffed, but do as you please. This is a recipe that you can’t get wrong.
Blink and you might miss this part. Throw the olives of your choice in the food processor or mini prep. Add a splash of lemon juice and a drizzle of olive oil. Pulse until you get the desired texture. I wanted a chunky tapenade with lots of texture. Prefer something smoother? Just keep pulsing!
There are so many ways to enjoy this vegetarian tapenade. I served up mine up lightly toasted Italian bread with brie.
- Mezzetta Olives
- Olive Oil
- Lemon Juice
- Add olives of choice to food processor or blender.
- Add a splash of lemon juice and a drizzle of olive oil.
- Pulse until desired consistency.
The Mezzetta family is committed to bringing you the finest quality foods to help you create your own family memories. They’re giving away gift baskets every day this month and sharing a coupon for $.50 off to help you celebrate this holiday season. Stock up on Mezzetta products to help create your favorite recipes-inspiration is just a twist away!