Mediterranean Tapenade

Mediterranean Tapenade

As much as I being creative in the kitchen and preparing intricate meals, sometimes a quick and easy option fits the bill. We have been crazy busy setting up our new business over the past few weeks, and as a result time has become a bit of a precious commodity. This came about as Sunday night rolled around and I found myself without a pre-planned recipe to prepare.

My kids love olives, which was the base ingredient for this tapenade. I added sundried , , basil, , , and olive oil, as they are some of the ingredients that first come to mind when I think about Mediterranean cuisine. I rounded out the flavours and nutrient profile with some and Omega 3 rich hemp seeds. This dip is full of healthy fats that will help keep you feel satisfied for longer periods of time—one of the main things I look for when I am prepping food for three energetic kids!

We paired the tapenade with some gluten free pasta, but it could also be served as a dip for crackers, as a sandwich filling, or simply dished out on a spoon as a on its own!


1 can pitted black olives
1 can artichokes packed in water
½ cup (I used the ones packed in oil)
2 cloves garlic, crushed
¼ cup nutritional yeast
2 Tbsp lemon
¼ cup olive oil
1 cup fresh basil
1 tbsp hemp seeds
Salt and pepper to taste


Combine all ingredients in a food processor and process until desired consistency is achieved. I like leaving a bit of texture in mine!

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