Paleo Recipes: Tapenade

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This recipe is from a wonderful high-quality series designed by the fabulous Pauli Halstead, and featured in her book, Primal Cuisine: Cooking for the Paleo Diet. Please share!

This traditional French condiment is great on grilled fish or with roast leg of lamb or grilled chops. Normally tapenade is served with buttered croutons, however you may use the Raw Organic Lydia's Sunflower Seed Bread or make your own crackers for a party. A dab of tapenade would dress up deviled eggs.
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  1. 3 cups pitted Kalamata or Nicoise olives
  2. 2 tablespoons capers, rinsed
  3. 1 tablespoon anchovy paste or 2 salt-packed anchovies
  4. ½ cup toasted pine nuts or walnuts, finely chopped
  5. 1 garlic clove, minced
  6. 1 tablespoon fresh basil, chopped
  7. 1 tablespoon Italian (flat leaf) parsley, chopped
  8. extra-virgin olive oil, as needed
  9. pinch of cayenne or twist of black pepper
  1. Place all the ingredients—except the olive oil—in the bowl of a food processor. While pulsing the processor, drizzle the olive oil into the mixture and continue to pulse until the combination is very finely chopped. Add a pinch of salt if necessary, but taste the mixture as olives tend to be salty. The tapenade is now ready to serve.
  1. Store the tapenade in jars in the refrigerator capped with a little olive oil. It should keep this way for several weeks.
  2. This recipe for tapenade is from the book, Primal Cuisine: Cooking for the Paleo Diet by Pauli Halstead, available from and Barnes & Noble.
  3. Raw Organic Lydia's Sunflower Seed Bread can be found at
Adapted from Primal Cuisine: Cooking For The Paleo Diet

pauli halsteadPauli has over 30 years experience in the restaurant and catering business, and her recipes produce dishes that could grace the table of a fine dining establishment, yet are simple to prepare too.
Resolving her health issues though adopting a paleo/Primal diet, Pauli has become passionate about the lifestyle and now brings her extensive experience to bear when creating delicious paleo food. The above recipe is from her book, Primal Cuisine: Cooking for the Paleo Diet, available from and Barnes & Noble. You can find out more about Pauli at her website: Primal Cuisine and on Facebook.

amazon, modern no nonsense guide to paleoAre you struggling to sustain a paleo lifestyle change? Or not sure how to start? Or perhaps those around you are resistant and you're feeling undermined and unsure. The Modern, No-Nonsense Guide to Paleo provides practical tools to ease the transition to a full-on paleo life. Each chapter includes strategies, tips and checklists to identify the actions to power you on your paleo journey and create sustainable change. Buy it at

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