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    Home > Recipes > AIP

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

    Published: May 8, 2021. Modified: Jun 1, 2022 by Arika | FoodCourage·This post may contain affiliate links · 2 Comments

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    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:

    • Kalamata pitted olives- Look for products with just olives, water, and salt. 
    • Green Pitted Olives
    • 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
    olive tapenade aip paleo

    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
    • Pizza
    • Salads
    • As a Dip for Chips or Crackers
    • Chicken or Fish

    Storage

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

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

    This post is shared on the Paleo AIP Recipe Roundtable.

    olive tapenade
    olive tapenade paleo aip 6

    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.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Total Time 10 mins
    Course condiment
    Cuisine greek
    Servings 10 servings
    Calories 85 kcal

    Equipment

    • Food Processor

    Ingredients
      

    Olive Tapenade

    • 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

    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
    Did you make this recipe?Mention @foodcourage or tag #foodcourage on Instagram!
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    Reader Interactions

    Comments

    1. Julie-Ann says

      July 31, 2022 at 1:00 am

      5 stars
      So delicious 😋. The capers made it quite salty. But I love salty.
      Does it freeze?

      Reply
      • Arika | FoodCourage says

        July 31, 2022 at 5:55 pm

        Thanks for the feedback! I'm so glad you liked it. It should freeze fine in an airtight container- I'd put a tiny bit of olive oil on top of the tapenade and leave some extra space for expansion.

        Reply

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    Recipe Rating




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    HI! I'm Arika and I'm a Nashville-based registered dietitian with Hashimoto's. I founded Food Courage in 2019 as a way to share delicious and practical AIP/Paleo recipes and strategies for thriving with autoimmunity. Check out my about page to read more.

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