by: Jennifer MillerPosted on: March 9, 2014March 10, 2014

Olive Tapenade #SundaySupper

Olive Tapenade

This week’s #SundaySupper is all about meatless meals and I have to warn you: all of the recipes sound YUMMY! I also want to thank Tammi of Mommas Meals for hosting today’s #SundaySupper!

I must confess, my family eats vegetarian 4-5 out of 7 nights a week and yet, I had a hard time deciding what recipe to share until my 7 year old, Peanut, asked for Olive Tapenade for her after school snack ( yes, my children are VERY demanding in the snacking department). Suddenly a light went off in my head and it all fell into place: everybody needs to know how to make this easy vegetarian appetizer — it’s so good that my kids ask for it all of the time –maybe yours will too….

The most difficult part about this recipe is actually how easy it is to make — all you need is a food processor and away you go — so I didn’t take any “how to” pictures while making it. Please forgive me and enjoy!

Olive Tapenade # SundaySupper

Ingredients:

1/2 cup basil leaves
1/2 cup curly parsley
2 tbs. olive oil (or more as needed)
1 (15oz) can whole or crushed tomatoes, majority of the juices drained
1/4 cup sun dried tomatoes packed in oil (purchased, drain the oil if there is a lot)
1 1/2 cups Mediterranean olives, pitted
2 garlic cloves, minced
1/4 cup parmesan cheese, grated
1 tbs. tomato paste
1 1/4 tbs. white wine vinegar
1 (15oz) can small white beans, drained and rinsed
Salt and black pepper

Directions:

Wash basil and parsley and spin dry
Place the herbs in food processor fitted with a steel blade, and pulse repeatedly until they are chopped as finely as you prefer, drizzling in the oil through the feed tube as you go.
Add tomatoes, sun-dried tomatoes, garlic, olives, parmesan cheese, tomato paste, white wine vinegar, and salt and pepper.
Process until the mixture is partly pureed and well-combined.
Check the thickness and add a bit more oil if you wish, then taste to see if you want to add more garlic or parmesan cheese, pulsing a few more times if you add any more seasonings.
Remove tapenade from the food processor and gently fold in white beans until well combined.
Serve with crusty bread or crackers and enjoy!

For more fantastic and yummy meatless meal recipes, check these out:

Salads, Soups, Stews and Starters

Spicy Vegan Potato Salad by Killer Bunnies, Inc
Veggie Salad Trio with Zucchini Noodles and Pesto by Hip Foodie Mom
Olive Tapenade by MealDiva
Chickpea Chile Soup with Greens and Grains by Shockingly Delicious
Thai Coconut Curry Butternut Squash Soup by Cupcakes & Kale Chips
Potato Chickpea Stew by The Not So Cheesy Kitchen
“Beef” Stew with Potato Cake Tops by Jane’s Adventures in Dinner
Mushroom and Wild Rice Soup by Cindy’s Recipes and Writings

“Meat”balls

Teriyaki Quinoa “Meatballs” by The Foodie Patootie
Black Bean “Meatballs” with Marinara by Foxes Love Lemons
Spicy Vegetarian Meatballs by Mess Makes Food

Pastas, Pizzas and Casseroles

Zucchini and Mushroom Skillet Lasagna by Curious Cuisiniere
Four Cheese and Spinach Stuffed Shells by Melanie Makes
Spicy Penne with Tomatoes and Havarti by That Skinny Chick Can Bake
Cheesy Tomato Casserole by Bobbi’s Kozy Kitchen
Deconstructed Vegan “Lasagna” by What Smells So Good?
Ramen Stir Fry by Ninja Baking
Roasted Red Pepper Lasagna by Cravings of a Lunatic
Broccolini Macaroni and Cheese by Family Foodie
Sundried Tomato and Zucchini Pizza with Goat Cheese by Healthy. Delicious.
Creamy Parmesan Mushroom and Leek Pasta by Neighborfood
Roasted Veggie Manicotti by Hot Momma’s Kitchen Chaos
Pasta Patate by Webicurean
Spaghetti and Chickpeas and Roasted Tomato Sauce by The Wimpy Vegetarian
Broccoli, Mushroom, and Rice Casserole by Momma’s Meals
Radicchio and Gorgonzola Tortelloni with Butter and Walnuts by Manu’s Menu

Burgers

Quinoa Black Bean Burger with Ginger Cilantro & Turmeric by Sue’s Nutrition Buzz
Garbanzo and Brown Rice Burgers by girlichef
Tofu Burgers by Small Wallet, Big Appetite

Tacos & Everything Wrapped

Blackened Tofu Tacos with Asian Slaw by Hezzi-D’s Books and Cooks
Mushroom & Poblano Tacos by La Cocina de Leslie
Green Chile Enchiladas by Cookin’ Mimi
Beet and Goat Cheese Tacos with Avocado Cream by The Girl In The Little Red Kitchen
Black Bean and Avocado Flautas by Supper for a Steal
Black Bean Spinach Quinoa Burritos by Alida’s Kitchen

Other Main and Side Dishes

Vegan, Gluten Free Breakfast Bars by Pies and Plots
Mushroom and Lentil Cottage Pie by A Kitchen Hoor’s Adventures
Mediterranean Tomato Tart by Magnolia Days
Lentil Stuffed Peppers by Peanut Butter and Peppers
Fontina Polenta with Sauteed Porcini Mushrooms by La Bella Vita Cucina
Leek and Zucchini Tarte Tatin by Food Lust People Love
Tofu and Peas Curry (Tofu Matar) by Soni’s Food

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement