Candida Diet Friendly Olive Tapenade
Rich, briny, and bursting with Mediterranean flavor, this olive tapenade comes together in minutes with just a food processor and a handful of whole-food ingredients. Kalamata and green olives bring bold depth, while capers, fresh herbs, lemon zest, and a drizzle of extra virgin olive oil round everything out into something that tastes far more impressive than the effort involved. For anyone navigating the candida diet, finding satisfying condiments and spreads can feel like a constant uphill battle — most store-bought options are loaded with sugar, vinegar, or preservatives that are firmly off the list. Every ingredient here is naturally low in sugar and free from the usual offenders, making this a genuinely safe and delicious option without any workarounds or substitutions. The texture is intentionally rustic — coarsely chopped and spreadable rather than smooth — so it clings beautifully to cucumber rounds, raw veggies, or compliant crackers. A pinch of red pepper flakes adds a gentle kick if you want it, and the whole batch keeps well in the fridge for easy snacking throughout the week.
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Learn more →Ingredients
8 servings
- 1 cup pitted kalamata olives
- ½ cup pitted green olives
- 2 tbsp capers, drained
- 1 clove garlic, peeled
- 2 tbsp fresh flat-leaf parsley leaves
- 1 tsp fresh thyme leaves
- 1 tsp lemon zest
- 1 tbsp fresh lemon juice
- ¼ tsp black pepper
- 3 tbsp extra virgin olive oil
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Combine the Kalamata olives, green olives, capers, garlic, parsley, thyme, lemon zest, lemon juice, and black pepper in the bowl of a food processor.
- 2
Pulse 8–10 times until the mixture is coarsely chopped and no large olive pieces remain, scraping down the sides with a rubber spatula as needed.
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