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. 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. 

**Just a quick heads up- this post contains affiliate links which means if you click on them and buy something,  I will earn a small commission (at no additional cost to you) to help continue maintaining this site. 

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!

Don’t forget to follow me on Instagram @foodcourage for the latest AIP/Paleo recipes, autoimmune nutrition info, and Food Courage happenings!

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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.
No ratings yet
Prep Time 10 mins
Total Time 10 mins
Course condiment
Cuisine greek
Servings 10 servings
Calories 85 kcal

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).
    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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