Nickel Allergy Friendly Gluten Free Feta and Olive Tapenade Plate

Total time15 min

Prep time15 min

Cook time0 min

Nickel Allergy Friendly Gluten Free Feta and Olive Tapenade Plate

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Ingredients

4 servings

For the tapenade

1 cup pitted kalamata olives
Divina Organic Pitted Kalamata Olives, 6 oz Mezzetta Pitted Greek Kalamata Olives - 5.75 Oz Private Selection Authentic Greek Kalamata Olives Simple Truth Organic Kalamata Olives - Pitted Murray's Pitted Kalamata Olives
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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
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
1 package (4–5 oz) gluten free crackers
1 cup cucumber slices
1 cup cherry tomatoes
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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