Olive Tapenade (Paleo/AIP/Vegan)

Angel's

Angel’s in Hot Springs, AR

My husband and I were married in March of 2013 and while we couldn’t afford a honeymoon, we could afford to go down to Hot Springs for the day. We had a beautiful day with beautiful weather and happened upon Angel’s for lunch. We returned last year on our second anniversary and even though it was rainy, it was a beautiful lunch looking out the large windows. The food is amazing. It’s not really aip paleo friendly, but I happened to pick out a salad that was really great with grilled salmon.

My fondest memory of food at Angel’s is their olive dip. I’ve done a few different recreations of it and have found a great version that works for my AIP journey. If you’re not paleo you could totally throw this on some crusty bread. We enjoy it on some cucumbers and the kids have enjoyed it with carrot chips.

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Olive Tapenade

  • Servings: 2-4
  • Time: 30 Minutes
  • Difficulty: Very Easy
  • Print

Ingredients:

  • 1 Jar of Kalamata or Black Olives (Try both! Already pitted olives makes this recipe a little easier. Check the ingredients for junk. Keep it as clean as you can.)
  • 1 Clove of Garlic, Minced
  • 2 Green Onions (Or to your taste. I’ve been obsessed with green onion lately.)
  • 1/4 to 1/2 cup Olive Oil (Best quality you can afford.)
  • Pink Himalayan Salt and Cracked Pepper, To Taste (Omit pepper for AIP.)

Instructions:

  1. Drain the olives in a fine strainer and rinse with cool water. This can help reduce the chances of finding fragments of pits in your tapenade.
  2. Dry them off with some paper towel.
  3. Use a sharp knife to cut up the olives. You may need to do this a hand full at a time. Take your time and do it how you like. You could puree this, but I’m not a fan of the texture when it’s pureed.
  4. Mince your clove of garlic and your green onions. Add it to a bowel with the olives.
  5. Add enough olive oil to coat the ingredients and stir.
  6. You can eat it now, or throw it in the fridge for a bit.
  7. When you’re ready to eat, pile it on your favorite snack delivery device be it cucumbers, costini, or otherwise. You can also top it with sliced almonds for some added texture and crunch.

It may seem cheesy, but this recipe warms my heart because it takes me back to some really great memories with my husband. He’s the love of my life and this recipe will always take me back to the best moments we’ve shared. Rain or shine, we have each other.

I hope you enjoy this recipe! Feel free to add things to this! A traditional tapenade has capers and anchovies and I’m considering trying to come up with something like that soon. I’ll be sure to share if I figure it out. Do you have a recipe that brings back good memories? Share with us in the comment section below!

-Ami M. Lee, The Common Sense Cook

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