Oil-Free Olive Tapenade

When making dishes from other people’s recipes, I am always experimenting with ways I can omit oil. Usually, (not always), it’s just empty calories, and in particular I’ve found that my body is sensitive to most processed vegetable oils. I never feel great after consuming them.

Because olives have plenty of naturally occurring oil in them, there is really no need to add more olive oil in the process of making tapenade, but I have been surprised to see that nearly all recipes call for it. It’s not necessary! Here is my take on making a delicious, tangy, creamy olive tapenade with no added oils. It’s so much better than any store-bought version I’ve had, and so much better for one’s body.

Ingredients

1 cup black pitted kalamata olives

1 cup green pitted olives (any varietal you like, my personal favorite is castelvetrano)

1/2 cup capers

2-3 garlic cloves, depending on how much you like garlic, minced

1/2 cup lemon juice or the juice of about 1 lemon

2 sun-dried tomatoes

Directions

Add everything together in a food processor and process into the texture you like. I like to use a food processor rather than a blender, because depending on the power of your blender it could turn into a paste, rather than the more traditional texture of an oilve tapenade. This will keep well in the fridge for several days.

Enjoy with crackers, veggies, or a good cabernet!