Nutrient Dense Olive Tapenade

Originating in the Mediterranean tapenade is made with olives, anchovies, capers, garlic and herbs – nutrient density at its best!

Olives are rich essential minerals calcium, magnesium, iron, potassium, zin and copper, polyphenols and omega-9 fatty acids that can help benefit heart, brain and mood.
Protein-packed anchovies are rich in omega-3 fatty acids and micronutrients – selenium, calcium, magnesium, vitamins B12, B6, A, K and more.Combined with garlic and herbs this is nutrient density at it’s best.

Use black olives or green olives only. Mix and match herbs. Use sun-dried tomatoes or not. You an also skip the anchovy, but it will give it a boost of flavor and nutrients.

Serving options

  • Make a “tapenade board” with veggie crudites and sliced quality bread for a special occasion.
  • Spread on cooked chicken breasts or roasted fish fillets
  • Use in wraps
  • Add as a generous dollop to green salads
  • Swirl a spoonful into soup
  • Use as a snack with veggies and rice cakes or seed crackers
  • Add it to avocado toast