You are here

Fava Bean And Black Olive Tapenade

Veggie.Kitchen's picture
This is a tasty and chunky veggie spread that is delicious served on a slice of French bread or your favorite cracker. It is great served as an appetizer or as a salad topping.
Ingredients
  Fava beans/Edamame bean 1 Cup (16 tbs)
  Black olives 1 Cup (16 tbs)
  Capers 2 Tablespoon
  Sun dried tomatoes 4 Tablespoon
  Roasted garlic 4 Tablespoon (approximately 2 bulbs)
  Lime juice 2 Tablespoon
  Olive oil 1 Tablespoon
  Marjoram 2 Teaspoon (you may also use tarragon, dried oregano or dried basil)
  Salt 1 Teaspoon (or to taste)
  Cracked black pepper 1 Teaspoon (or to taste)
Directions

GETTING READY
1. Boil the fava beans in their shells for 4 minutes, drain and set aside to cool. When cool, peel the beans from the shells and place beans in the food processor. Discard the shells. If using edamame, boil for 4 minutes.

MAKING
2. When cool, peel the beans from the shells and place beans in the food processor. Discard the shells. Skip this step if using edamame.
3. Pulse a few times to break down the beans.
4. Add the remaining ingredients.
5. Pulse until mixed but still a bit chunky.
6. Chill the tapenade to enhance the flavor.
7. Store in the fridge, in an airtight container.

SERVING
8. Serve the tapenade with crackers, on crostini or in pasta, or use as a sandwich spread.

NOTE
Fava Beans: If you are using fresh fava beans you will need to purchase approximately 1-1/2 pounds to get a cup of fresh beans.

To make Roasted Garlic: Preheat the oven to 375 Degrees F. Cut off the top ¼” of the garlic bulb exposing the individual cloves. Wrap the garlic bulbs in aluminum foil and bake at 375 degrees for 45 -60 minutes or until the cloves feel soft when pressed. Allow the garlic to cool enough to touch then squeeze out the roasted garlic from their skins.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
Provencal
Preparation Time: 
15 Minutes
Cook Time: 
5 Minutes
Ready In: 
20 Minutes

Rate It

Your rating: None
3.6
Average: 3.6 (2 votes)