In five minutes, you can make this healthier version of the traditional green olive paste is full of salty olive flavor and garlic, yet light in taste, and calories because it is oil-free. It is also vegan, so only veggies in this delicious spread.
Drain the olives. Drain a tsp of capers. Peel and crush 2 garlic cloves. Chop roughly the parsley.
Make olive tapenade
Process until all ingredients until smooth. I use both a smaller blendtec twister jar, and a food processor. The twister jar is remarkable for pastes that might be harder to incorporate. I linked to the blender above, but a food processor will work too.For this recipe, I used green olives from a can. Whole Foods-brand bpa-free cans of green olives without pits but you can obviously use any olives you want.
Keep refrigerated in air-tight container; lasts about a week