Quick ‘n’ Easy Olive Tapenade
Ingredients
The tapenade:
-
- 1 can artichoke hearts
- 2 large jars roasted red peppers
- 2 jars kalamata olives
- 1 jar green olives
- ½ cup extra virgin olive oil
- 2 Tbsp freshly squeezed Lemon juice
- 6 drops lemon essential oil
- ½ bunch fresh flat-leaf parsley, well-minced before adding to processor (include stems; just trim bottom 2-3”)
- Freshly ground black pepper – to taste
5min prep
5min cook
10min total
Directions
- Drain and rinse well all vegetables in a colander. Mash down while in the colander to ensure all excess water removed (esp. from the artichokes).
- Place in food processor and pulse quickly ~20 times until minced and blended (just be careful not to mince too fine or puree).
Credit: SAFM Diamond Coaching Retreat September 2017, The School of Applied Functional Medicine
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