When it comes to food cravings, I’ve always preferred salty over sweet, which is probably why I love this olive tapenade so much! What initially attracted me to this recipe was it’s simplicity but also all the ingredients are inherently gluten free, paleo, vegan, and vegetarian.
Unfortunately I can’t take credit for this recipe (it’s from Giada de Laurentiis). However, I did make a minor change by switching out chickpeas for white beans. I find that white beans are a lot smoother and provide a better base for all the flavors that comingle in this tapenade.
Traditional tapenades are made with olives, capers, anchovies and olive oil. In this fresh take on tradition, I used: white beans, pitted kalamata olives, rosemary, lemon, olive oil and a touch of honey. The ingredients are simple and the taste is sure to impress the gluten free foodie in your life.
When I first made this recipe I was a little apprehensive, particularly about the rosemary and honey but it all came together with a deliciously unexpected flavor dynamic.
With a prep time under 10 minutes this recipe is one of my go-tos when I’m entertaining guests but I’ve also been known to whip up a batch to enjoy as a mid-day snack (or dinner).
1 can white beans drained and rinsed
1 cup pitted kalamata olives (optional splash of olive juice)
1 tablespoon honey
lemon juice (1/2 large lemon)
1-2 springs fresh rosemary
¼ cup olive oil
Mix all ingredients in food processor. Serve with veggies or your favorite gluten free cracker. I highly recommend Gratify’s Tuscan Herb Pretzel Crackers (as seen in featured photo). Check out my recent review of Gratify crackers here.