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5
from 1 vote
Olive Tapenade Recipe (Paleo, AIP, Whole30)
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.
Prep Time
10
minutes
mins
Total Time
10
minutes
mins
Course:
condiment
Cuisine:
greek
Keyword:
dip, tapenade
Servings:
10
servings
Calories:
85
kcal
Author:
Arika | FoodCourage
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
Serving:
2
tbsp
|
Calories:
85
kcal
|
Carbohydrates:
2
g
|
Protein:
1
g
|
Fat:
9
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
7
g
|
Sodium:
413
mg
|
Potassium:
29
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
264
IU
|
Vitamin C:
5
mg
|
Calcium:
17
mg
|
Iron:
1
mg