Tapenade is a tasty Mediterranean olive dip that originated in Provence in the 1880’s.
It is the kind of snacks that you should always have on hand, when cravings are hitting! It checks so many boxes: healthy, low carb, sugar free, dairy free, gluten free and can easily be made vegan.
You can eat it just with toasts, crackers, dip your veggies in it, but also spread on chicken or fish before baking, add to hummus or a savory yogurt for a delicious appetizer, use it in sandwiches or salad for a boost of flavor... so many uses!
It is quickly put together with a few pantry staples: the original recipe calls for pitted olives (use your favorite kind, I prefer kalamata), olive oil, lemon juice, capers, anchovies and thyme.
You can just omit the anchovies for a vegan recipe, and here we used preserved lemons that are one of our favorite product in store, instead of lemon juice! If you have fresh thyme, or other herbs, it is best, but dried thyme or herbs de Provence are a great alternative.
Hope you'll enjoy it as much as I do and have it on repeat!
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If using a preserved lemon, cut it in quarters, remove the pulp inside and discard, chop the lemon skin in thin slices.
Place everything in a food processor. Blend til desired consistency. Serve!