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.
**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
- 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.
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!
If you liked this post, please share it!
- Food Processor
- Combine all ingredients in a food processor and blend to desired consistency (It's common not to blend till completely smooth).