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. 

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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:


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


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 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


  • Food Processor


Olive Tapenade


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


Makes about 1 1/4 cups of tapenade.


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

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