PREP TIME: 5 minutes


I could live on tapenade. In fact, while writing this book, I nearly did! Amazing on its own or with celery sticks, pepperoni slices, or pork rinds, it makes the perfect midday snack or light meal.

This recipe calls for only one anchovy fillet. So, when you’re chowing down on tapenade, you’re going to be wondering, “Now, what do I do with the rest of those anchovies?” My favorite is sautéing zucchini noodles (spiral-sliced zucchini) in coconut oil with garlic, anchovies, capers, and finely chopped red bell pepper. After cooking for about 5 minutes, add fresh parsley and voilà!

1 cup (115 g) pitted black olives

1 cup (115 g) pitted green olives

¼ cup (28 g) sun-dried tomatoes in oil, drained

6 fresh basil leaves

1 tablespoon capers

1 tablespoon fresh parsley leaves

2 teaspoons fresh thyme leaves

Leaves from 1 sprig fresh oregano

1 clove garlic

1 anchovy fillet

¼ cup (60 ml) olive oil

6 medium celery stalks, cut into sticks, for serving

  1. Place all the ingredients, except the olive oil and celery sticks, in a blender or food processor. Pulse until roughly chopped.
  2. Add the olive oil and pulse a couple more times, just to combine.
  3. Transfer to a 16-ounce (475-ml) or larger serving dish and enjoy with celery sticks.

STORE IT: Keep in an airtight container in the fridge for up to 5 days.

make it Vegan/Vegetarian:

Omit the anchovy.

Per ¼-cup/56-g serving, tapenade only:

calories: 167 | calories from fat: 148 | total fat: 16.4 g | saturated fat: 1.3 g | cholesterol: 3 mg

sodium: 716 mg | carbs: 4.1 g | dietary fiber: 0.5 g | net carbs: 3.6 g | sugars: 0 g | protein: 0.9 g

FAT : 88%
CARBS : 10%