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Garlic Oregano Olive Tapenade Recipe [Paleo, AIP, Keto]

I was looking for an easy sauce to mix with my paleo pasta (I used shredded zucchini), and this easy but flavorful olive tapenade recipe came to mind.

It’s super quick to make and involves no-cooking from start to finish. And for the protein, I used some nutritious canned sardines packed in olive oil, but you can also top your pasta with some pan-fried chicken or pan-fried fish.

This easy olive tapenade recipe is also great no matter which diet you’re on – it’s Paleo, AIP-friendly, and suitable for a low-carb/high fat or ketogenic diet.

Garlic Oregano Olive Tapenade Recipe [Paleo, AIP, Keto]

Ingredients:

There are only 4 simple ingredients for this olive tapenade recipe – fresh garlic cloves, fresh oregano, olives (without the pit), and extra virgin olive oil. You can use green olives (like the gordal varietal) or red/purples ones (like kalamata). I suggest buying them pitted as removing the pit yourself is tough. I also suggest using fresh oregano leaves instead of dried oregano herbs as it gives the tapenade a lighter and more woody flavor.

Step 1:

Place all the ingredients into a blender.

Step 2:

Blend well until a creamy sauce is formed. You might need to shake the blender a bit to get it started and you might need to stop the blender a few times to push the olives back down. If you have a lot of trouble getting everything to blend well, then add in a bit more extra virgin olive oil to help it along.

How To Serve:

You can use this olive tapenade in a variety of dishes – it goes great with some grilled chicken or some bake salmon.

Personally, I used the tapenade to flavor my Paleo zucchini noodles. You can make zucchini noodles by shredding the zucchini using the shredding attachment of a food processor or using a potato peeler to create long strands as shown in the photo below. You can also use a variety of other Paleo noodles (like cucumber noodles or shirataki noodles).

Then scatter a few additional olives into the dish and top with your protein of choice – I went with some easy and super healthy canned sardines in olive oil. The colorful can is from Pinhais (a Portuguese family-owned sardine business that was started in 1920 and has continued in a very similar fashion to this day). Unfortunately you can’t buy the Pinhais brand in the US, but you can get brands like the Wild Planet sardines in extra virgin olive oil.

But you can also use other meats if you prefer or keep it as a light vegetarian meal.

Garlic Oregano Olive Tapenade Recipe – Please Pin

Here’s a pinterest image you can pin to your board for this recipe:

Garlic Oregano Olive Tapenade Recipe [Paleo, AIP, Keto]

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• Author: Louise Hendon
• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 5 minutes
• Yield: 2 servings 1x
• Category: Sauce
• Cuisine: American

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Ingredients

• 1 cup (approx. 5 oz or 140 g) pitted olives
• 1 Tablespoon fresh oregano leaves
• 2 cloves garlic (add more if you like it really garlicky)
• 2 Tablespoons extra virgin olive oil

To Serve:

• 1–2 zucchini
• 2 cans sardines

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Instructions

1. Place all the ingredients into a blender and blend really well.
2. To serve, shred the zucchini and divide between two bowls. Top with the tapenade and sardines.

Notes

All nutritional data are estimated and based on per serving amounts.

Nutrition

• Calories: 180
• Sugar: 0 g
• Fat: 18 g
• Carbohydrates: 5 g
• Fiber: 2 g
• Protein: 1 g
• Cholesterol: 0 g