Low FODMAP Gluten Free Feta and Olive Tapenade Plate
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Learn more →Ingredients
4 servings
For the tapenade
- 1 cup pitted kalamata olives
- ¼ cup pitted green olives
- 2 tbsp capers, drained
- 2 tbsp extra-virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tsp fresh thyme leaves
- ¼ tsp black pepper
For the plate
- 4 oz feta cheese, crumbled
- 1 tbsp extra-virgin olive oil
- ¼ tsp dried oregano
- 1 package (4–5 oz) gluten free crackers
- 1 cup cucumber slices
- 1 cup cherry tomatoes
Ingredient noteA serving of up to about 1/4 cup of cherry tomato is low in FODMAPs. This recipe works out to right about that much per serving, so it is likely Low FODMAP, though it does not leave room for a second helping. If you prefer to always avoid cherry tomato, please tap it and change its rating to Red.
- 1–2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Combine the Kalamata olives, green olives, capers, 2 tbsp olive oil, lemon juice, thyme leaves, and black pepper in a food processor. Pulse 8–10 times until the mixture is coarsely chopped and holds together but still has visible texture — do not process to a smooth paste.
- 2
Taste the tapenade and adjust with a small squeeze of additional lemon juice or a pinch of pepper if needed. Transfer to a small serving bowl.
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