Paleo Plan

Olive Tapenade

olive-tapenade

Makes about 2-1/2 cups.

Approximate preparation time: 20 minutes

Ingredients

  • handful fresh flat leaf parsley (about 1/4 cup)
  • few fresh basil sprigs (about 1/4 cup)
  • 2 cloves garlic
  • 1 oz sun-dried tomatoes
  • 1 cup Kalamata olives, pitted
  • 1 cup large green olives, pitted
  • 2 Tbs capers
  • juice of 1/2 lemon
  • 3 Tbs extra virgin olive oil

Optional Ingredients: roasted red bell or poblano pepper, pine nuts, anchovy paste, rosemary, thyme, or artichoke hearts

Instructions

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

Excellent as a topping for grilled chicken and fish, on scrambled eggs with tomatoes or as a base sauce for Paleo Pizza.


Leave a Comment

paleoplan