Sacha Inchi Tapenade
This easy olive tapenade comes together in minutes and has endless possibilities. Make it as the perfect accompaniment to your cheese board, spread on a sandwich, or serve as an appetizer at your next party!
How to pick your olives:
When it comes to choosing the olives for your tapenade, there are two things to keep in mind:
- This is not the time to buy canned olives. Because this recipe has so few ingredients, it’s important to get higher quality olives so that you have a flavorful tapenade.
- Choose mild olives that have been cured in brine. Kalamata, Lucques, Picholines and Niçoise olives are all great choices. Our recipe calls for half green and half black, but you can get creative! Use one kind or a combination of a few of your favorites.
Something you can do is to go to the olive bar in your local grocery store. They have so many great options to choose from and it makes for a fun experience to come up with your own combination of flavors!
How to use Tapenade:
- Use as a cheese board component
- Serve with crackers and pair with wine
- Spread on toasted baguette
- Serve with pita bread
- Stir it into hummus
- Use as a spread on sandwiches or paninis
- Add to your favorite pasta salad
- Eat it with roasted meats as a side
Why Sacha Inchi Oil?
We believe that food can be medicine, and one thing your body needs is omega-3s. Being rich in omega-3s, Sacha Inchi Oil makes a great addition to your everyday diet.
We must consume omega-3s, essential fatty acids, through our diet since our bodies cannot produce them. Essential fatty acids are polyunsaturated. They include both omega-3s and omega-6s. Sacha Inchi contains one of the primary forms of omega-3s called ALA (alpha-linolenic acid), found in plants. The other two forms are called DHA (docosahexaenoic acid) and EPA (eicosapentaenoic acid), which are mainly found in oily fish and shellfish. Specifically, many associate DHA and EFA with multiple health benefits.
Where is it from?
The Amazon Rainforest is home to thousands of species of truly extraordinary plants. Many contain potent nutritional benefits and healing properties. One such plant is the Plukenetia volubilis, a tropical fruit that produces a seed known as sacha inchi or the Inca Nut. Native to South America and the Windward Islands of the Caribbean, this remarkable plant has been cultivated and used as food for thousands of years in the Amazon. These days, many consider it a superfood due to its abundance of tocopherols, phytosterols, and phenolic compounds, as well as healthy fats.
Once the fruit ripens, it dries on the plant and hardens into seeds which become edible when roasted. This produces a look and flavor similar to roasted nuts. The light golden oil produced from this nut has a flavor similar to sesame or almond oil, with a bit more zest! It makes delicious salad dressings, dips, and spreads. It’s wonderful when drizzled onto French or sourdough bread, and makes a great homemade, buttery spread when blended with equal amounts of softened butter. You can use it on its own or blended with other oils such as olive, sesame and avocado.
Check out this peanut sauce recipe using Sacha Inchi Oil.
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- 1 cup black olives
- 1 cup green olives
- 2 TBSP lime juice fresh
- 2 TBSP sacha inchi oil
- 1 TBSP olive oil
- 3 cloves garlic
- Himalayan pink salt ground, to taste
Ingredients
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- Simply combine all ingredients into a food processor and blend until smooth.
- Enjoy! You can store the leftovers in the refrigerator for up to two weeks.
*You can also substitute the Sacha Inchi Oil and Olive Oil with 3 TBSP of our PrimalOil. This gives the tapenade a slightly different flavor because it is a blend of Sacha Inchi, Olive, and Black Seed oil, but it is just as delicious!
