Olive Tapenade

olive-tapenade

Our Paleo olive tapenade recipe is delicious when served over chicken cutlets or as a sophisticated compliment to white fish. Not only is it simple to create, but the versatility of olive tapenade allows for you to experiment with it in a wide variety of Paleo dishes. Create it as a snack, an appetizer, a marinade, or a side dish. Olives contain heart-healthy monounsaturated fatty acids and are a delicious and decadent way to increase the healthy fat content in your diet. This olive tapenade recipe is a fantastic topping for our Grain-Free Herbed Focaccia BreadIt can keep for several weeks in an air-tight container stored in the fridge. 

Recipe makes 6 servings.
Approximate Cook Time: 20 minutes
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Votes: 9
Rating: 4.11
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Ingredients

1/4 cup(s) parsley, fresh
1/4 cup(s) basil, fresh
2 medium garlic clove(s)
1/2 cup(s) tomatoes, sun-dried
1 cup(s) olive(s), kalamata, pitted
1 cup(s) olive(s), green, pitted
2 tablespoon(s) capers
1/2 medium lemon(s), juiced
3 tablespoon(s) olive oil, extra virgin

Instructions

  1. Rough chop fresh herbs, sun-dried tomatoes and garlic.
  2. Add all ingredients to a food processor until rough chopped.


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Olive Tapenade

Number of servings 6
Approximate cooking time: 20 minutes

Nutritional information provided to Paleo Plan
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Ingredients

1/4 cup(s) parsley, fresh
1/4 cup(s) basil, fresh
2 medium garlic clove(s)
1/2 cup(s) tomatoes, sun-dried
1 cup(s) olive(s), kalamata, pitted
1 cup(s) olive(s), green, pitted
2 tablespoon(s) capers
1/2 medium lemon(s), juiced
3 tablespoon(s) olive oil, extra virgin

Instructions

  1. Rough chop fresh herbs, sun-dried tomatoes and garlic.
  2. Add all ingredients to a food processor until rough chopped.
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