Vegan Tapenade for Bread and Wraps
Ingredients
- 6 ounce can black olives
- 1/2 cup green olives
- 1 tablespoon capers
- 1/4 cup olive oil
- 1 tablespoon lemon juice
- 1/4 teaspoon lemon zest
- 2 cloves garlic
- 1 teaspoon dried thyme
- 1 tablespoon dried parsley
- 1/8 teaspoon ground black pepper
- 1 teaspoon vegan Worcestershire
Preparation
Add olives, capers, and olive oil to a food processor and pulse a few times to break down the olives until they are combined but not pure mush.
Transfer the mixture to a bowl.
Stir in the remaining ingredients.
Enjoy it right away or refrigerate overnight for better flavor.
Optionally, top the tapenade with additional capers, a pinch of crushed red pepper, fresh thyme, and a few cracks of black pepper.
