This tapenade is zingier than its better-known sister using black olives. It is perfect as a dip for crisps or as a base flavour spread onto little canape bites or dolloped on top of a bowl of pasta. The taste is sharp and salty so it makes a good vegan substitute for anchovies or parmesan. With a hefty dose of vitamins and minerals from the parsley and a beautiful vibrant green colour, this is sure to become a household favourite!
Put all the ingredients in a blender and whizz until it forms a soft blended consistency. It doesn’t need to be completely smooth, but it should be only very small bits.
Serve!
Notes
This dip benefits from sitting to mellow for an hour or so but can also be used straight away for a more piquant version.