Olive-and-Sun-Dried-Tomato Tapenade

3.5 (2 reviews)

1 4-oz. jar oil-packed sun-dried tomatoes (drain and reserve the oil)
1 cup pitted black olives in brine, drained and rinsed 4-5 fresh basil leaves
1 tsp. green peppercorns in brine, rinsed and drained
2 cloves garlic, peeled
1/2 cup capers, drained
1 tsp. nondairy parmesan cheese (try Soymage—www.galaxyfoods.com)
Dash of salt
Freshly milled black pepper, to taste

• Place all the ingredients into a food processor with 2 Tbsp. of the reserved oil from the tomatoes. Pulse until blended but still coarse. Do not purée. Add extra oil if the mixture is too dry.
• Scoop into a bowl, cover, and chill.
• Allow it to return to room temperature before serving with crackers or crusty bread.

Makes 4 to 6 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind