Salty, tangy Roasted Fennel & Green Olive Tapenade made without anchovies – fresh parsley, lemon juice, garlic and pine nuts blitzed together with roasted fennel and olives. | Gluten Free + Vegan + Paleo
Olives – are you in or are you out?
I never used to really like olives. As a reformed picky eater I used to tell myself that I didn’t like olives without ever really trying them. It wasn’t until I realised that I actually liked avocados that I started going around trying things I thought I didn’t like.
Fortunately I’ve found that I do enjoy most things in the right context. I’m still pretty iffy about mushrooms but olives have made it through the list good list.
So what about you and olives? Yay or nay? If yay than this fennel & green olive tapenade is definitely for you in all it’s briny, salty goodness.
How to Make: Roasted Fennel & Green Olive Tapenade
This tapenade does take a little more time to throw together with the roasted fennel, but even with that it’s still a pretty quick and straightforward process.
Preparing the fennel takes a couple minutes at most – just chop off the celery looking stalks off the top of the bulb and then cut it into quarters for quick roasting. Drizzle the bulb with a little oil and season with salt and then pop it in the oven to roast for about 20 minutes.
While the fennel is roasting, take this time to prep the remaining ingredients: carpers, parsley, garlic, lemon, pine nuts and olives. There’s not much prep actually needed – just gather it all together in a blender or food processor. When the fennel is ready, add it to your processor and blitz into a chunky but combined mixture. Season with a little more salt and pepper if needed and that’s it!
Don’t forget to #asaucykitchen on instagram if you try this Roasted Fennel & Green Olive Tapenade! I love seeing what you make! You can also post your pictures to my facebook page!
- 1 bulb fennel (the thick bases), remove the stalks and cut the bulb into quarters, lengthwise
- 2 tablespoons olive oil, divided
- 1/4 teaspoon salt + pepper, each
- 1/3 cup pinenuts
- 1/2 cup green olives, pitted
- 1 tablespoon capers
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon garlic, crushed or minced
- 1 tablespoon lemon juice
- Preheat oven to 400°F/205°C. Line a baking sheet with a silicon slip mat or baking paper.
- Lay the quarter fennel bulb on a baking sheet and drizzle 1 tablespoons olive oil, salt & pepper over the top. Gently toss with your hands to coat. Arrange the bulbs in an even layer and then place in the oven to roast for 20 minutes.
- Let the fennel cool for about 10 minutes until cool enough to handle.
- Add the fennel to a blender or food processor along with the pine nuts, olives, capers, parsley, garlic, lemon juice and remaining 1 tablespoon of olive oil. Pulse into a thick, chunky mixture to combine.
- Serve as a dip for chips, veggies or crostini and enjoy.
This keeps for about a week stored in a sealed container in the fridge