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 Betsy DiJulio ~ This is a wonderfully flavorful, yet simple tapenade to liven up any special occasion. I made it for our SuperBowl party to dollop on top of my Moroccan White Bean and Kale Soup.
I served the tapenade in a plastic bowl that fit perfectly inside a very clean extra stainless steel dog bowl as a tribute to the reason we were all gathered: to see if the "Doritos Crash the Superbowl" ad co-starring our Great Dane, Huff, had received enough online viewer votes to elevate it from Top 5 status to Top 2, earning it a spot during the game. And as you may have read in my prior post, it had! Not only did the ad get ranked as the No. 1 Superbowl commercial by the USA Today Ad Meter Poll, winning our friend Jonathan Friedman $1 million as the director, but Huff earned celebrity status! Huff slid into the No. 1 slot under "Great Danes in Popular Culture" on Wikipedia and I promise it was not me who added it!
But back to that tapenade ... Though it may seem like double work, I like to chop the ingredients first before processing them together in the food processor, so that I don't over-process them and turn them to mush. But, feel free to try it without the pre-chopping. If it works, it will save you a little precious time. Recipe: Vegan Orange-Scented Olive, Parsley, and Sun-Dried Tomato Tapenade Ingredients - 1-1/2 Cups Finely Chopped Parsley (I use a food processor for this task)
- 1/2 Cup Chopped Olives
- 1/2 Cup Diced Sun Dried Tomatoes
- 1/2 Cup, Diced Red Onion
- 1 Large Cloves Garlic, sliced
- 2 Tablespoons Olive Oil (or more to achieve the consistency you prefer)
- Zest of One Small-Medium Naval Orange
- Sea Salt and Freshly Ground Black Pepper, to taste
Instructions - If using a food processor to chop the parsley, simply leave it in the bowl and add the olives, sun-dried tomatoes, onion, and garlic to it.
- Pulse the mixture until all ingredients are very finely chopped.
- With the motor running, stream in the olive oil and turn off. Avoid over-processing, as you want to see flecks of color and you want the mixture to have a fine texture but not be completely smooth.
- Add zest and pulse a couple of times.
- Check for seasoning and add salt and pepper to taste, pulsing a couple of times to blend.
- Serve immediately or refrigerate in an airtight container until serving time.
Preparation time: 15 minute(s) Cooking time: 0 minute(s) Diet type: Vegan, Dairy free, Egg free, Gluten free, Nut free, Peanut free, Soy free, Wheat free, Sugar free, Low fat Number of servings (yield): 8 Recipe, article, and photos by Betsy DiJulio, author of The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes (Vegan Heritage Press, 2011), which features 150 mouthwatering seasonal recipes.You can also view more of Betsy's great recipes at The Blooming Platter website.
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