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:
- 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
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.
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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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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).
