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

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

Condiments add a ton of variety to any diet, especially AIP. Olive tapenade is a great addition to so many things and it's so 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. 

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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
olive tapenade aip paleo

How to Use Olive Tapenade

Tapenade is great on a lot of different foods like:

Storage

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

Conclusion:

I hope you found this post useful. If you tried this recipe, leave a comment below and let me know what you thought!

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olive tapenade
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Olive Tapenade Recipe (Paleo, AIP, Whole30)

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Course: condiment
Cuisine: greek
Keyword: dip, tapenade
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 10 servings
Calories: 106kcal

Equipment

  • Food Processor

Ingredients

Olive Tapenade

Instructions

  • Combine all ingredients in a food processor and blend to desired consistency (It's common not to blend till completely smooth).

Notes

Makes about 1 1/4 cups of tapenade.

Nutrition

Serving: 2tbsp | Calories: 106kcal | Carbohydrates: 3g | Fat: 11g


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