Tapenade is a popular French olive-based spread with two special ingredients that will amaze you.
Definitely one of my favorite dips and so versatile, as you can see above my 5 suggestions on how to use it.
In order to make the original tapenade, you must have capers (tapenas in Occitan), olives, anchovies, olive oil and a pinch of salt. You can use black olives or a mix of black and green olives. I do prefer the last option because I find the mix to have a richer flavor, but it´s totally up to you.
This is the traditional French recipe but there are variations that include adding garlic (not low FODMAP), lemon juice or fresh herbs like thyme, basil, parsley, oregano, and rosemary. Feel free to experiment!
Et voilà, you have an amazing tapenade you can use in, at least, five different ways:
- Top of a GREEN SALAD like in this crowd-pleasing mediterranean salad
- On a QUICK CROSTINI
- As a SANDWICH SPREAD
- DEVILED EGGS filling
- PASTA “SAUCE”
Low FODMAP Olive Tapenade
- 1/2 cup black olives pitted
- 1/2 cup green olives pitted
- 2 tbsp capers
- 2 anchovy fillets
- 2 tbsp olive oil
- Pinch of sea salt
- Toss all the ingredients into a food processor. Blend until a thick paste forms.