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 Bread. It can keep for several weeks in an air-tight container stored in the fridge.
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Total Time: 20 minutes
Cook Time: 20 minutes
- 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
- Rough chop fresh herbs, sun-dried tomatoes and garlic.
- Add all ingredients to a food processor until rough chopped.