Olive Tapenade
Prep Time
15 minutes
Prep Notes
Free of: wheat/gluten, dairy, eggs, corn, soy
Cooking Time
10 minutes (onions only)
Yields
1 - 1.5 cups
Ingredients
1 red onion, peeled and sliced
1 cup kalamata olives, pitted (I love Spartan Gourmet - some of the best olives I have ever tasted!)
1 cup parsley
1/4 cup vegetable stock
1 Tbsp coconut aminos
1 Tbsp capers, drained and rinsed
1 tsp garlic powder,
1 tsp onion powder
1 Tbsp extra-virgin olive oil (Spartan Gourmet olive oil is my preferred olive oil)
Juice of 1/2 lemon
salt and pepper to taste
Directions
In a small saucepan, saute onions in vegetable stock, coconut aminos and a pinch of salt over medium heat. Cook for 10 minutes or until onions have softened and lightly caramelized. Note: More vegetable stock may be needed if you find that the pan is getting too dry; add 1 Tbsp of vegetable stock at a time, if needed. Remove onions from heat to cool for 5 minutes.
Chop olives, capers, parsley and sauteed onions together until finely chopped or minced. Alternatively, put in a small food processor and blend until desired consistency.
Add olive mixture to small bowl, then add lemon juice, garlic and onion powder, and olive oil. Mix together until well-blended. Season with salt and pepper, to taste.