Low FODMAP Olive Tapenade

A blend of black and green olives, capers, garlic-infused oil, and anchovy paste comprises this Low FODMAP Olive Tapenade. Delicious as an appetizer cracker spread.

Crackers and cheese is one of my favorite snacks, and we enjoy it immensely during happy hour, but I wanted to come up with a non-dairy alternative. Hard cheeses are generally low in lactose, but some people still cannot tolerate them very well. I had recently tried and enjoyed an olive tapenade at a local restaurant, so I thought I’d give it a try at home. Tapenade is a French dish consisting of finely chopped olives, capers, and anchovies.

Olives are considered very low in FODMAPs. I’ve always loved black olives, but never cared for green. Well, this recipe has changed that. I make it half green olives, half black olives and it’s been a great introduction to green olives for me. I found a recipe from Alton Brown that I thought looked ideal to alter for my low-FODMAP diet. Instead of garlic, I use garlic-infused oil. It gives the tapenade a more smooth flavor, and is not as pungent. And because I always have anchovy paste in my fridge, I adapted the recipe to use that instead of whole anchovies.

I find this Low FODMAP Olive Tapenade to be very addicting! I like to eat it with a neutral tasting cracker, such as Sesmark Brown Rice Thins. Le Pain de fleurs Buckwheat Crispbread are also really good. (Affiliate links: as an Amazon Associate, I earn from qualifying purchases.)

Try these other low FODMAP appetizer dip and spread recipes from my collection:

• Toasted Pine Nut Hummus
• Baba Ganoush (Eggplant Dip)
• Sweet Mustard Pretzel Dip

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Low FODMAP Olive Tapenade

A blend of black and green olives, capers, garlic-infused oil, and anchovy paste comprises this Low FODMAP Olive Tapenade. Delicious as an appetizer cracker spread.

Course Appetizer, Snack

Keyword crackers, garlic oil, gluten-free, lemon, low-fodmap, olives

Prep Time 10 minutes minutes

Servings 1 cup

Ingredients

• 1 can dr. wt. 6 oz. pitted, whole black olives, drained
• 1 can dr. wt. 6 oz.dr. wt. 6 oz. pitted, whole green olives, drained
• 2 tablespoons drained capers
• 1 tablespoon fresh lemon juice
• 1 tablespoon FODY Garlic-Infused Oil
• 1 1/2 teaspoons anchovy paste
• 3 large fresh basil leaves (or 1/2 teaspoon dried)

Instructions

• Place all ingredients in a food processor or blender. Whirl until it forms a smooth paste (about 1 minute in a food processor). You can serve this at room temp but I actually like to eat it chilled. Serve with crackers or as a sandwich spread. Store any leftovers in the fridge.

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