Two Raw Tapenade Recipes

Olive tapenade is a great spread to serve with organic crackers for an easy gourmet appetizer or hors d'oeuvres.This recipe uses two kinds of olives which add color to the dish.

#1Raw olive tapenade recipe

Ingredients:

•1/2 cup black olives
•1/2 cup green olives
•2 cloves garlic
•2 tablespoons olive oil
•1 teaspoon lemon juice
•1/4 teaspoon black pepper, or to taste

Preparation:

1.If you have a food processor, you can simply process all ingredients for a few seconds, being careful not to process too finely, since tapenade should not be smooth.
2.If you don't have a food processor, finely mince the olives and garlic, then combine with all the other ingredients, mixing well.

Serve with crackers, flat bread, baguette, or slices of a toasted artisan bread.

#2Raw rosemary basil olive tapenade

This makes an amazing, zesty spread for raw food sandwiches or wraps as well as a powerful dip for organic veggies or flax crackers. If you don't have a food processor you can use a mortar and pestle or just mince all of the ingredients until super fine. A raw food diet can consist of much more than salad and doesn't need to be as complicated as it appears.

Ingredients:

•1 1/2 cups kalamata or other pitted black olives
•1/4 cup fresh basil, chopped
•1 tablespoon fresh rosemary, minced
•1 clove garlic
•2 tablespoons freshly squeezed lemon juice
•1/4 teaspoon sea salt
•1/4 teaspoon black pepper

Preparation:

1.Place all of the ingredients in a food processor and mix on high speed until you reach a slightly chunky but thoroughly blended consistency.

NOTE:

If you don't care for olives you can make a simple raw food pate by substituting an equal amount of chopped broccoli or cauliflower and adding a couple tablespoons of organic olive oil or filtered water for moisture. You may want to add another 1/4 teaspoon of sea salt as well.

This is a great, quick recipe for a last minute get-together.

Enjoy!

Sylvie Thibert