Black Olive Tapenade

Black Olive Tapenade

Olive tapenade recipe & content provided by Sheridan Austin

This keto and paleo-friendly olive tapenade makes the perfect dip for an afternoon snack platter with vegetable crudites or grain-free crackers. While olive oil is not the most efficient source of saturated fat, it is still a delicious high-fat oil to enjoy occasionally — and this olive tapenade is an easy and elegant way to do it.

Related: Baked Salmon With Thyme-Ghee and Cucumber Noodles

Olive oil is high in omega-6 fats, so you’re better off enjoying grass-fed butter and ghee or coconut oil more often when you have saturated fats. If you do have olive oil, though, enjoy it in this olive tapenade: The briny flavor of olives combined with aromatic herbs is an unbeatable combination.

With this olive tapenade (and any dish you make with olive oil), quality is key. Choose high-quality brands packed in dark glass, and make sure it is not blended with canola or other inflammatory oils. Since olive oil also oxidizes very easily, it should never be cooked. If you want to enjoy this olive tapenade more often without consuming so much olive oil, you can “cut” the oil content down to a 1/4 cup, replacing the other 1/4 cup with Brain Octane or avocado oil.

Spread this olive tapenade on keto bread, top salads with it, or even spoon on top of meat and fish for an high-fat finish.

An elegant dip with no dairy, mayo, or sugar: This olive tapenade makes a perfect high-fat salad dressing, meat topper, and veggie dip.

Black Olive Tapenade

Start to Finish: 5 minutes


  • 1 cup black olives cured in brine
  • 1/8 cup capers
  • 1/2 cup cold-pressed, high-quality extra virgin olive oil (or a mix of 1/4 cup olive oil and 1/4 cup Brain Octane Oil or avocado oil)
  • 2 garlic cloves
  • 3 tablespoons lemon juice
  • 2 teaspoons apple cider vinegar
  • 1 cup fresh basil
  • 1 cup fresh parsley
  • 1/2 teaspoon black pepper


  1. Place all ingredients into a blender or food processor and blend on low until all is well combined, though not completely smooth.
  2. Pour into a glass container and store in your fridge for up to 1 week, or serve immediately with vegetable crudites or grain-free crackers.

Serves: 8

Nutritional Information (Per Serving):

  • Calories: 134
  • Total Fat: 14.5g
  • Sodium: 216mg
  • Total Carbs: 2.2g
  • Dietary Fiber: 1g
  • Total Sugars: 0.2g
  • Net Carbs: 1.2g
  • Protein: 0.6g
  • Cholesterol: 0mg
  • Potassium: 65mg
  • Calcium: 34mg
  • Iron: 1mg

Note on ingredients: Black pepper is a suspect spice on the Bulletproof Diet, and highly susceptible to performance-robbing mold toxins. To reduce your risk, omit pepper or grind it fresh using high-quality whole peppercorns. Garlic is in the suspect category of the Bulletproof Diet, because it inhibits alpha brain waves and could affect your mood – and depending on where you get it, could be moldy. For that reason, it’s not recommended that you eat garlic often.

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