Paleo + Whole30 Olive Tapenade – a 5 minute olive tapenade recipe made with black and green olives. Delicious appetizer or snack! Gluten free, grain free, dairy free, sugar free, vegan, clean eating, real food.

One of the requests I get the most is for more Whole30 snacks and appetizers.

This olive tapenade is perfect to satisfy you when you’re craving something salty!

Olive tapenade in a white bowl

This olive tapenade is so very simple to put together. In a food processor you combine black olives, g.een olives, capers, lemon juice, parsley and olive oil. You can get it all at Trader Joe’s!

Pulse until it is finely chopped, and it’s ready to go!

Steps of making olive tapenade in a food processor

To keep it Whole30 you can serve this olive tapenade with cut vegetables. I love it with sliced radishes, cucumbers or endive leaves.

Or for other diets serve with your favorite cracker.

Olive tapenade in a white bowl

This whole30 + paleo olive tapenade will keep in an airtight container for 1 week. You can serve it cold or room temperature.

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Paleo + Whole30 Olive Tapenade

  • Author: Natalie
  • Total Time: 5 minutes
  • Yield: 2 cups 1x



(1) 6-ounce can pitted black olives

(1) 6-ounce can pitted green olives

1/3 cup olive oil

1/4 cup fresh parsley leaves

2 tablespoons capers

2 cloves of garlic, grated or finely minced

zest of 1 lemon

juice from half a lemon


Combine all the ingredients in your food processor. Pulse until combined and chopped, about 20 pulses.

Serve room temperature or cold.

Will keep refrigerated in an airtight container for 1 week.


I don’t find that this needs any salt or pepper, but feel free to add some if you like!

  • Prep Time: 5 minutes
  • Cook Time: 0 minutes

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