Paleo + Whole30 Olive Tapenade

  • Author: Natalie
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • 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!