Olive Tapenade Recipe (Paleo, AIP, Whole30, Vegan)

Condiments add a ton of variety to any diet, especially AIP. This olive tapenade recipe is no exception. It makes a great addition to so many foods and it's very easy to make. It's versatile, it's a great party food, and it's paleo and AIP compliant. I chose to use Kalamata and green olives but you can really use any olives you like. This recipe does not use anchovies but you can always add them if you like. 

What is Olive Tapenade Made Of?

Olive tapenade is usually made with olives, parsley, garlic, lemon, juice, and olive oil. Anchovies are used pretty often. I chose not to add them to this recipe but you can of course add them if you prefer.

Other ingredient variations of tapenade include things like red pepper flakes, sun-dried tomatoes, rosemary, basil, thyme, oregano, mustard, etc.

Here's What's in This Recipe:

• Kalamata pitted olives- Look for products with just olives, water, and salt. 
• Green Pitted Olives

• Lightly Packed Flat-Leafed Parsley
• Capers- Finding AIP compliant capers can be a little tricky- the ones I use have water, wine vinegar, and salt.
• Lemon Juice

• Extra Virgin Olive Oil
• Garlic Cloves

How to Use Olive Tapenade

Tapenade is great on a lot of different foods like:

• Pastas- Some AIP pasta options include sweet potato glass noodles and cassava pasta. 
• Chicken Salad/Tuna Salad
• Pizza
• Salads
• As a Dip for Chips or Crackers
• Chicken or Fish

Storage

This will stay fresh in the fridge for 4-5 days. 

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This post is shared on the Paleo AIP Recipe Roundtable.

Olive Tapenade Recipe (Paleo, AIP, Whole30)

Arika | FoodCourage

This tangy olive tapenade is a classic for dipping and snacking. It's super easy to make and packed with antioxidants. Plus it's ready in just 5 minutes.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 10 minutes mins

Course condiment

Cuisine greek

Servings 10 servings

Calories 85 kcal

Equipment

• Food Processor

Ingredients

  

1x2x3x

Olive Tapenade

• 1 1/4 cup Kalamata pitted olives (6 oz jar), drained
• 1/2 cup green pitted olives, drained
• 1/3 cup lightly packed flat-leafed parsley
• 2 tbsp capers, drained
• 3 tbsp lemon juice
• 1/4 cup extra virgin olive oil
• 2 garlic cloves minced

Instructions

 

• Combine all ingredients in a food processor and blend to desired consistency (It's common not to blend till completely smooth).
  1 1/4 cup Kalamata pitted olives (6 oz jar), drained, 1/2 cup green pitted olives, drained, 1/3 cup lightly packed flat-leafed parsley, 2 tbsp capers, drained, 3 tbsp lemon juice, 1/4 cup extra virgin olive oil, 2 garlic cloves minced

Notes

Makes about 1 1/4 cups of tapenade.

Nutrition

Nutrition Facts

Olive Tapenade Recipe (Paleo, AIP, Whole30)

Serving Size

 

2 tbsp

Amount per Serving

Calories

85

% Daily Value*

Fat

 

9

g

14

%

Saturated Fat

 

1

g

6

%

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

7

g

Sodium

 

413

mg

18

%

Potassium

 

29

mg

1

%

Carbohydrates

 

2

g

1

%

Fiber

 

1

g

4

%

Sugar

 

1

g

1

%

Protein

 

1

g

2

%

Vitamin A

 

264

IU

5

%

Vitamin C

 

5

mg

6

%

Calcium

 

17

mg

2

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword dip, tapenade

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