Kalamata Olive Tapenade – A Quick Condiment For Your Culinary Quiver




I learned this one while working under Chef Al Levinsohn in Alaska. He taught cooking classes at the Allen and Peterson appliance store, and I would prepare his mise en place and then attend the classes with him as his assistant.

This quick condiment is a great source of healthy fat, it whips up in a jiffy, and it pops with flavor. While it is typically served with fish, I encourage you to be creative and eat it with a variety of foods. WARNING: Do not use tapenade for dipping Oreos, it is a poor combination.

This is the step two of four on our journey to “Tuna Two Ways”. We have Poké in the bag and a vinaigrette’s up next in preparation for the second way. Please stay tuned…

In the meantime, “Keep It Paleo!”

Your Pal,

Paleo Nick

Kalamata Olive Tapenade

Ingredient List:

  • 1 Cup Kalamata Olives, pitted and drained
  • 5 Anchovy Filets, soaked in cold water
  • 2 Cloves Fresh Garlic, smashed
  • 2 Tablespoons Capers, drained
  • 2 Tablespoons Stone Ground Mustard
  • ¼ Cup Italian Parsley, roughly chopped
  • ¼ Cup Extra Virgin Olive Oil
  • Freshly Ground Black Pepper, to taste

Preparation Instructions:

  1. Drain anchovies from water and combine all ingredients, except the olive oil and pepper in a food processor.
  2. Pulse as you add olive oil until you reach a coarse, blended consistency. Tapenade should still be slightly chunky.
  3. Season with black pepper and enjoy!

“Keep It Paleo!”


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