castelvetrano olives

Hands down, the best green olive tapenade you will ever make! Blend green olives with capers, anchovies, fresh herbs, garlic, and pine nuts in a food processor. The whole thing takes 5 minutes or less! We love serving this on toasted baguette, but alongside crudité and crackers would be amazing too! An irresistible starter to any meal.

Green Olive Tapenade Recipe

green olives (pitted,

anchovy

pine nuts

basil

parsley

capers (drained)

(garlic)

lemon zested

Kosher salt

extra virgin olive oil

Flaky sea salt (for serving)

Pulse ingredients. Combine green olives, anchovies, pine nuts, basil, parsley, capers, garlic, and lemon zest in the bowl of a food processor fitted with blade attachment. Pulse until coarsely chopped.

Blend with olive oil. Add olive oil and Kosher salt, then blend until a smooth paste-like consistency forms.

Adjust seasoning. Taste and adjust seasoning, adding more salt as needed.

Serve immediately. Use immediately or store in an airtight container in a refrigerator until needed, allowing to sit at room temperature for 30 minutes before serving. Drizzle with a little extra olive oil and pine nuts, if desired.

This hearty roasted sweet potato salad is bursting with flavor! Briny olives, earthy za&#039;atar and chickpeas, tender sweet potatoes, peppery arugula, and creamy vegan feta come together beautifully. Ready in 40 minutes with 10 core ingredients.

Roasted Sweet Potato Salad with Olive &amp; Chickpea "Dressing" (Vegan)

sweet potatoes, peeled and chopped ((about 665 grams))

garlic powder

onion powder

sea salt and ground black pepper,

baby arugula

shallot, fine dice

za’atar spice blend

chickpeas

lemon juice ((see notes))

(3 oz) vegan feta, crumbled

Preheat the oven to 400°F. Line a baking sheet with parchment paper if you like.

Place the chopped sweet potatoes on the baking sheet and drizzle with 1 tablespoon of the olive oil. Season with the garlic powder, onion powder, salt, and pepper. Toss to evenly coat all pieces before spreading them out evenly. Roast in the oven until tender and browned, about 35-40 minutes. I like to stir them up at the halfway point.

Arrange the arugula on your serving platter. Set aside.

Make the olive and chickpea “dressing.” Place a medium skillet on the stove over medium heat. Once hot, pour in the remaining ⅓ cup of olive oil. Add the diced shallot, za’atar blend, and olives. Stir until the shallots are very fragrant, about 2-3 minutes. It should be a quiet and calm sizzle; not a loud, splattering sizzle. Lower the heat if necessary!

Add the chickpeas to the skillet, along with salt (being mindful of how salty the olives and feta are), pepper, and lemon juice. Stir to combine. Once chickpeas are warmed through, remove the skillet from the heat.

Top the arugula with the roasted sweet potatoes, Then, spoon the warm olive and chickpea mixture evenly over the arugula and sweet potatoes.

Finish the salad with crumbled vegan feta and enjoy!

I made this last night because I happened to have all the ingredients on hand and WOW! This is a phenomenal dish. The flavors are savory yet bright. It feels so nourishing and just plain yummy. It also looks stunning as well so I’ll be making this when company comes over! My husband who is not a salad or bean guy raved about it. Highly recommend!

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Green Olive Tapenade Recipe

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Green Olive Tapenade Recipe

Roasted Sweet Potato Salad with Oli...

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