Acai Tapenade

Get that Mediterranean summery vibe all over again with the supercharged version of this Provencal favourite!

As Acai Berries are traditional eaten with savoury meals in the Amazon jungle - we thought it’s time to experiment and do a fusion of Brazilian and French (and a little bit of Japanese too)! It worked out so well!

INGREDIENTS:

  • 1 cup black olives, pitted
  • 1 cup green, pitted
  • 1/4 cup sun-dried tomatoes
  • 1 tablespoon capers
  • 2 garlic cloves
  • 1 teaspoon Organic Burst Acai Powder
  • 1 teaspoon miso paste
  • 1 teaspoon dried basil (or 1/2 tablespoon chopped fresh basil leaves)
  • 1 teaspoon dried thyme (or 1/2 tablespoon chopped fresh thyme leaves)
  • 1 teaspoon dried parsley  (or 1/2 tablespoon chopped fresh flat-leaf parsley leaves)
  • 1 tsp dried oregano (or 1/4 tablespoon chopped fresh oregano leaves)
  • 1/4 cup extra-virgin olive oil

METHOD:

  1. In a food processor, combine all the ingredients except the olive oil.
  2. Pulse until ingredients are coarsely chopped and well blended. Continue to blend while slowly pouring in the olive oil.
  3. Refrigerate in a covered container. Enjoy with crackers.

OB Fact: Did you know that the French word tapenade comes from the Provencal word “tapeno”, which is the name for “caper buds”. So despite being thought of as olive dip or spread tapenade is actually a caper sauce! Ha!

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