Sunday, May 1, 2011

Paleo olive tapenade (a paleo vegetable dip)

So I know this post is long over due. My computer is still not functioning, the move has been semi painful and then my poor boys were struck down with a stomach bug. I'm am going to try to do a few posts from my phone, so please excuse the editing. These recipes are every bit as delicious, just posted in a different way.

I created this tapenade for an appetizer for Easter dinner. We needed a dip and without traditional creamy versions, I was kind of lost. This olive dip was fantastic. It gave the veggies an awesome salty flavor. I bet it makes you much on more raw veggies.

Paleo olive tapenade

1 cup of pitted olives (I used 1/3 black, 1/3 green, 1/3 kalamata)
1 tbsp balsamic vinegar
1/4 tsp garlic powder
2 tsp lemon juice

Place all ingredients in food processor and pulse until creates and thick (slightly mealy or chunky) paste. Serve with your favorite raw veggies. Enjoy!!

- Posted using BlogPress from my iPhone


  1. Thank you for this recipe! I stumbled upon your blog when I was looking for veggie dips, and linked this recipe. I look forward to browsing through your recipes. :)

  2. I have been looking for olive dip recipes, and this is perfect. I cannot wait to try it. The lemon and the garlic should pair well with the salt from the olives. Do you think raw garlic would be too powerful?

  3. I would start with a small clove and see how it goes. If that is too much you can always had more olives or its too little you can add more garlic.