Broccoli with Olive Fig Tapenade – A savory dish with spicy notes and subtle sweet hints. Broccoli meets gastronomy! With only 10 minutes of prep it can be yours in the blink of an eye!
Olive Fig Tapenade
This tapenade would add gastronomical flair to many dishes. Count broccoli in! Gently coating steamed broccoli with the generous flavors and colors of this olive tapenade makes what may usually be mundane a pleasure to eat (and view!) on your dining table!
I highly recommend making extra–or use leftover Tapenade in these other creative ways: Dipping oil for fresh bread, a lovely crostini or a gentle dollop on vegan cheese served on a cracker.
Why not?! Are there any nutrients that broccoli doesn’t give you?! It is loaded with vitamin C (one cup provides 135% of your daily value). Additionally, it is a great source of vitamins A, B6, E and K, fiber, calcium, magnesium, iron, zinc, niacin, selenium and plant-based protein and some omega-3 fatty acids for good measure. That is not even an exhaustive list, just the heavier hitters!
Don’t Waste All Those Wonderful Nutrients
With all that broccoli has to offer it would be a shame to throw any of it away. That is why I recommend eating both the florets and the stems. To make the stems more tender I like to peel them. It makes the texture and flavor gentle and delicate. Delicious! If your cravin’ those veggies, check out some of my other nutrient packed side dishes: Cran-peary Brussels Sprouts or my Roasted Asparagus with Vegan Avocado Cream! Enjoy!
Broccoli With Olive Fig Tapenade - A savory dish with spicy notes and subtle sweet hints. Broccoli meets gastronomy! With only 10 minutes of prep it can be yours in the blink of an eye!
- 2 medium crowns fresh broccoli (steamed)
- 1/3 cup extra virgin olive oil
- 8 medium green pimento stuffed olives
- 1 medium Calimyrna dried fig (or substitute 1-2 tablespoons sun dried tomatoes)
- 1/4 teaspoon dried crushed red pepper (more or less depending on preference for heat)
- 1/8 teaspoon garlic powder (more or less to taste)
- finely ground salt and black pepper (to taste)
- 1) Chop broccoli florets and stems. If using stems I recommend peeling them first as this will make them more tender (see picture in post). Steam broccoli for about five minutes until fork tender but still a little crunchy.
- 2) Place olive oil, olives, fig and red pepper in food processor and chop until small pieces remain. Scrape sides and add garlic powder, salt and pepper to taste. Pulse briefly to thoroughly mix. If food processor is too large for ingredients (they won't reach the blade) then everything may be chopped and mixed by hand.
- 3) Place hot broccoli in a bowl, dollop with 3 to 4 tablespoons of tapenade and turn gently to coat. Add more tapenade to taste. Plate on platter or long bowl and sprinkle with salt and pepper to serve.
Broccoli I recommend using the stems in addition to the florets as the stems contain contain gram for gram as much if not more calcium, iron and vitamin C as the florets. In my post I show how to peel the stems to make them more tender.
Tapenade If you don't use all of the tapenade on the broccoli I highly recommend using it to make a lovely crostini!
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