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:
- 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
- As a Dip for Chips or Crackers
- Chicken or Fish
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)
- 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