Olive Artichoke Tapenade with Endive Leaves
Olive Artichoke Tapenade Ingredients
2 cups Castelvetrano olives, pitted and chopped
1-14 oz. can of artichoke hearts (drained, rinsed, and roughly chopped, with water squeezed out)
1/2 cup nutritional yeast
1/4 cup fresh parsley, chopped
2 tbsp. lemon juice
3 tbsp. olive oil
1 tbsp. capers, chopped
Himalayan pink salt and ground, black pepper to taste
Olive Artichoke Tapenade Directions
1) Add all ingredients other than endive leaves to a food processor and pulse until ingredients are combined but still chunky.
2) Adjust salt and pepper to taste.
3) Serve tapenade with endive leaves and enjoy!
Olive Artichoke Tapenade recipe inspired by Green Olive Tapenade by Andrew Knowlton via bonappetit.com.