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5 from 4 ratings

Paleo + Whole30 Olive Tapenade

A 5 minute olive tapenade recipe made with black and green olives. Delicious appetizer or snack!
Prep Time5 mins
Total Time5 mins
Course: Appetizer
Cuisine: American, Italian
Servings: 2 cups
Calories: 144
Author: Natalie


  • 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!


Calories: 144 | Total Carbs: 4.1g | Protein: 0.7g | Fat: 14.9g | Fiber: 1.6g | Net Carbs: 3g