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–+ servings
Chunky green olive tapenade in a supported ceramic bowl
Ebonie Garnica

Green Olive Tapenade for Full GAPS

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Servings: 1 complete batch (for four chicken servings)
Course: Condiment
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup green olives preserved without sugar or other non-GAPS ingredients
  • 2 shallots, peeled
  • 1 garlic clove
  • 1/2 cup flat-leaf parsley
  • 1 tablespoon fresh lemon juice
  • 1 lemon, finely grated zest only
  • 1/2 cup extra-virgin olive oil, kept raw
  • Mineral-rich sea salt, only if needed after tasting

Equipment

  • Food processor
  • Small bowl
  • Spoon

Method
 

  1. Put the green olives, shallots, garlic, parsley, lemon juice, and lemon zest in a food processor.
  2. Pulse until every ingredient is diced into small visible pieces. Stop before the mixture becomes a smooth paste.
  3. Transfer the olive mixture to a small bowl. Stir in the extra-virgin olive oil by hand so the measured oil is not processed or heated.
  4. Taste the tapenade. Add sea salt only if needed because the preserved olives already contribute salt.

Notes

Keep the olive oil raw and unheated. Refrigerate leftover tapenade and use it later in the week over vegetables or other grilled meats.

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