Walnut & Olive Tapenade

Earthy, savoury, and deeply satisfying.

Perfect over gluten-free crackers, crostini, or crisp vegetables.

Ingredients (organic when possible):

• 1 cup pitted black olives (Kalamata preferred)
• ½ cup toasted walnuts
• 1–2 cloves garlic, roughly chopped
• 2–3 tbsp extra-virgin olive oil
• Zest of ½ lemon
• 1–2 tsp fresh lemon juice
• Optional: 1–2 tsp capers or sun-dried tomatoes
• A pinch of cracked pepper

Instructions:

1. Add olives, walnuts, garlic, and capers (if using) to a food processor.
2. Pulse until chunky—not smooth.
3. Stream in olive oil and lemon juice until it becomes a spreadable tapenade.
4. Fold in lemon zest and black pepper.

Serve with:

• gluten-free crackers
• cucumber rounds
• endive leaves
• crostini