Classic Provençal Green & Black Tapenade
MEAL PREP
Exactly ten minutes of active work. True tapenade takes its name from tapeno, the Provençal word for capers, which meet the food processor blade alongside anchovies to bring briny acidity to this ultimate survival condiment for the AIP elimination phase, yielding a nutrient-dense flavor bomb packed with monounsaturated fats from good olive oil and potent omega-3s. By blending meaty Kalamata olives with buttery Castelvetranos, we bypass the need for the nuts or seeds often used to texture modern tapenades, meaning the rest is just hitting the pulse button and packing the paste into a cold glass jar to instantly elevate a Tuesday pork chop, or to just scoop it up with cucumber slices when the three-o'clock slump hits and you're questioning your life choices.
Ingredients
- pitted black Kalamata olives1 cup
- pitted green Castelvetrano or Picholine olives1 cup
- capers3 tbsp
- anchovy fillets packed in olive oil4
- garlic cloves2 large
- fresh lemon juice1 tbsp
- extra-virgin olive oil1/4 cup
- fresh parsley leaves1 tbsp
Method
- 01
Build the base.
In the bowl of a food processor, combine the smashed garlic cloves, capers, anchovy fillets, and fresh parsley. Pulse 5 or 6 times until finely minced so you don't bite into a whole chunk of raw garlic later.
- 02
Add the olives.
Add the drained black and green olives and the lemon juice to the food processor.
- 03
Pulse, don't puree.
Pulse the mixture another 8 to 10 times until you reach a coarse, rustic, gravel-like texture.
- 04
Emulsify the fat.
With the processor turned off, pour the extra-virgin olive oil evenly over the mixture, then pulse just 2 or 3 more times to bind the oil into the paste.
- 05
Store and serve.
Transfer the tapenade to a glass jar where it will keep in the refrigerator for up to a week.
Notes
Why this swap? (No black pepper)
Traditional Provençal tapenade usually calls for a generous grinding of black pepper, which is strictly eliminated on Core AIP to protect the gut lining. We lean slightly harder on the raw garlic and the sharp, lactic tang of the capers to compensate.
Why this swap? (No almonds or pine nuts)
Authentic French green tapenades frequently use ground almonds or pine nuts. We solve the texture and flavor problem by doing a 50/50 split of green olives and fatty, fleshy black olives instead.
Hidden-Ingredient Label Check (Olives)
Check your olive jars carefully. Many commercial green olives are stuffed with pimentos (sweet red peppers), which are nightshades. Buy plain, unstuffed olives and ensure the brine contains only water, salt, and vinegar.
Hidden-Ingredient Label Check (Anchovies)
Anchovies provide the deep, savory umami that makes this dish work. Buy anchovies packed exclusively in 100% olive oil or salt. Avoid cheap anchovies packed in soybean or sunflower oil.
Embrace the fat.
Don't shy away from the olive oil here; AIP removes convenient carbohydrates, meaning your body needs healthy, high-quality fats for sustained energy. The olive oil is what transforms this from a chopped salad into a rich, satiating condiment.
From AIP 10 Minute Meals.