Total Time
35mins
Prep 35 mins
Cook 0 mins

My friend Lorna Sass published this recipe in her cookbook called The New Vegan Cookbook. I made this today and was very happy I did. It tasted fresh and delicious. I doubled the recipe because I knew it wouldn't last long if I didn't. You might want to add a little more olive oil then it says to here, it's up to you. I included the soak time for the hiziki in with the prep. time. I didn't use the oil cured olives, the ones I used were in a brine so the flavour was a little less intense and I cut back on the salt.

Ingredients Nutrition

  • 1 ounce sea vegetables (hiziki)
  • 1 small garlic clove (peeled)
  • 12 cup olive (oil cured, pitted kalamata olives)
  • 3 tablespoons drained capers (in brine)
  • 2 tablespoons good quality olive oil
  • 1 -2 tablespoon lemon juice (fresh squeezed)
  • salt (to taste)
  • thyme leaves (to garnish, or you can add some right in the tapenade if you wish.)

Directions

  1. Soak the hiziki in hot water for 20 minutes. Make sure there is at least 2" of water above the seaweed (hiziki) as it will swell.
  2. Once it is soft and pliable (after about 20 minutes) drain it well -- otherwise your tapenade will be soggy.
  3. Drain the capers well also.
  4. Once the hiziki is ready add it and the rest of the ingredients (as well as the thyme if you use it) into the bowl of a food processor and combine to the consistency you want.
  5. Spread on toasted crusty bread slices.
  6. Bon Appetit!

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a