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Olive Tapenade

Prep Time: 5 minutes | Yield: 1.5 cups

I absolutely love olives and really any sort of tapenade. Olives are a great source of monounsaturated fats, which can help prevent heart disease and stroke as well as keep you satiated longer, not to mention anything containing healthy fats just tastes good!

I was thrilled when I found this recipe in the Autoimmune Paleo Cookbook by Mickey Trescott, NTP. It is so delicious and grain/dairy/sugar free! Can you ask for anything else?!

  • 1 cup pitted kalamata olives

  • 2 tbsp capers

  • 3 tbsp olive oil

  • 2 cloves garlic

  • 1/4 cup fresh parsley

  • For the base, you can use Simple Mills sea salt crackers or cucumber slices

  1. Place the olives, capers, olive oil, garlic and parsley in a blender or food processor. Blend until a thick paste forms. If it's too thick, add some olive oil to thin it out.

  2. Serve on the fresh cucumber slices. Enjoy!

Sugar Control Diet Approved

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