Here’s an easy, 15-minute paleo recipe for a bold and beautiful tapenade to impress your guests as a party appetizer, or just to keep handy in your fridge to add a burst of flavor to almost any savory snack or meal.
There’s nothing like a good, restaurant-quality tapenade to add a little sophistication and a lot of life to just about anything that could use a quick flavor boost.
That’s what you get with this all-paleo tapenade recipe – and best of all, it takes just minutes to prepare. Plus it should keep well in your fridge for up to 3 weeks.
I think you’re really going to like the taste…this tapenade is a robust blend of roasted peppers, artichoke hearts, olives, garlic and other goodies. I don’t care much for wimpy toppings, so you can count on this one delivering the goods with its classic combination of Mediterranean flavors.
What I really love about tapenade is it’s versatility. It can be everything from a classy dinner party appetizer, to something you grab a spoonful or two of for your everyday paleo cooking.
It’s excellent as a scrambled egg topping or tucked inside an egg and veggie omelette. This tapenade is also great on sliced tomatoes or cucumbers, and with a little extra olive oil or vinegar, it makes a tasty salad dressing too. You can even use it as a topping for just about any meat or fish dish…or as a stuffing for pork chops or chicken breasts before you grill or bake them.
Now before you try this easy paleo recipe, let me give you a few tips…
First, wait until you’ve pulsed the mixture a couple of times and tasted it before you add any salt. With the olives and capers, it’s probably salty enough already. Personally, I like the saltiness of this recipe as-is…but if you want to tone it down a little, be sure and rinse the olives and capers in cold water for a minute or two before pulsing them.
Next, you probably know I love garlic. But if you think 3 cloves may be a bit much for you in this recipe, just use two cloves of garlic instead – you can always add more if it’s not enough. [av_sidebar widget_area=’Lockerdome’ av_uid=’av-1zthhb’]
And finally, you want the mixture to come out of your blender or food processor nicely chopped – but not blended into a paste. So go easy on the pulse button – very short bursts should do the trick. If you prefer, you can manually dice everything and then mix in the oil and lemon juice.
Hope you take a few minutes to try this paleo tapenade recipe…and as always, let me know what you think!
PS The gluten-free crackers in the top photo are pretty good and came from the Wild Mountain Paleo Market via Amazon. Here’s our Amazon link if you want to check them out: Grain-free Gluten-free Crackers, 5 Oz, Salt & Cracked Pepper.
- 1 cup of jarred roasted red peppers, drained and roughly chopped
- 1 cup of marinated artichoke hearts, drained and roughly chopped
- 1/4 cup kalamata olives, pitted (rinse in cold water for less salt)
- 1/2 cup fresh basil
- 1/3 cup virgin olive oil or avocado oil
- 2 tbs capers (rinse in cold water for less salt)
- 2-3 cloves of garlic, chopped (adjust to your personal taste)
- 1 tbs fresh squeezed lemon juice
- Salt and pepper to taste (taste while preparing before adding salt)
- Add all the above ingredients to a food processor or blender
- Pulse ingredients in short bursts just until finely chopped – don't blend!
- Cover and refrigerate – stores well refrigerated for approximately 2-3 weeks
I have made this more than once, it is so good!
Thank you Sarah! :)
I can not wait to try this!!! I happened to stumble across your website… imagine my excitement when all I had to do was click on Add to Pepperplate! BAM!!!! Recipe added :)
Nice! I hope you like the recipe Jessica! :)