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Paleo + Whole30 Olive Tapenade


  • Author: Natalie
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 2 cups

Ingredients

(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


Instructions

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.

Notes

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