Three Tapenade Recipes (one is an olive free tapenade for those who are not olive fans)

Last week we filmed the online cooking course ‘Cooking at Home with Veet’ that will be launched mid November. What an incredible experience and what an incredible course it is. It is five modules packed with delightfully delicious vegan food that also happens to be gluten free and refined sugar free. It’s a course that shows you how easy it is to create delicious meals, snacks and desserts that also taste amazingly good.
Module four of the course is fridge and pantry staples. I always have some pre made goodies in the fridge to make my weeks cooking super easy. The recipes in this module alone are worth buying the course for. I did think afterwards though that I didn’t put a tapenade recipe in there so decided to share three for you this week. A traditional tapenade, a tapenade that is sweet and one for those who don’t like olives. My favourite is the traditional one purely because I love olives. You can make it with Kalamata olives, green olives or a combination of both.
Olives are a good source of anti oxidants, rich in vitamin E, iron, copper and calcium.
Olives tend to taste better if you buy them with the stones in then pit them yourself just before using. I recently bought an olive pitter, it is a wonderful investment, so much fun to use.

Olive Tapenade

1 cup pitted Kalamata olives
1 sheet nori 
¼ cup parsley
3 cloves boiled or roast garlic
3 tbsp lemon juice 


Place the nori in a food processor and process until it is fine, then add the rest of the ingredients and pulse until everything forms a paste.

Fig & Olive Tapenade

10 dried figs with the stems removed
1 cup Kalamata or green olives
½ tsp chopped fresh rosemary


Place everything in the food processor and process until it forms a paste.

Sundried Tomato Tapenade

1 cup dry sundried tomatoes (not the ones in oil) 
2 tsp balsamic vinegar
1 tbsp capers
¼ cup basil or parsley


Soak the sundried tomatoes in boiling water for 30 minutes. Then drain and place them in a food processor with the rest of the ingredients and process until it forms a paste.
# If you make this recipe please share on facebook or instagram to #veetsvegancookingschool

What’s Happening at Veet’s Vegan Cooking School 

The Vegan Foundation Three Day Cooking Course starts again in January 2021 and right now we only have waiting space left for the January 28th to 30th course.  There are places left in the February, both March courses and only one place left in the April course. 
The Vegan chef training is still taking applications.
And the big news is that the online course will be launched in less than a month’s time. Make sure you are signed up to be one of the first to find out about the online course. There will be a considerable discount offered in the first week the course is launched.
Have a great week everyone,
With gratitude Veet 



Tags:Olives Figs Sundried Tomato Rosemary Nori

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