This olive tapenade is perfect for anyone who loves olives. It’s insanely simple but packed full of flavor thanks to salty olives, fresh garlic, capers, parsley, and lemon juice. And it’s paleo AND keto-friendly!
Sounds pretty great, right?
Tapenade originally comes from southeastern France where it was traditionally eaten on top of bread or poultry.
Nowadays, you might find tapenade at your local French restaurant or maybe at a friend’s house party. And as fancy as it seems, it really couldn’t be easier.
All you need to do is throw the ingredients into a food processor and pulse a few times until you reach your desired consistency.
We suggest eating your tapenade with some freshly chopped vegetables (carrots or cucumbers are our favorite) or some nuts for some satisfying crunch.
- 1 cup pitted olives any type
- 2 cloves garlic
- 3 tablespoon capers
- 3 tablespoons chopped parsley
- 2 tablespoons olive oil
- Juice of 1 lemon
Put all of the ingredients in a food processor and pulse until you’ve reached the desired texture.
Serve with your favorite sliced veggies, nuts, or hardboiled egg for a healthy snack. Makes 1 cup.
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