Olive tapenade is a tasty dip that pairs well with veggies. Unfortunately a lot of the store-bought brands are not compliant with the autoimmune protocol diet. So I created this simple one to satisfy everyone.
Ingredients:
1 can black olives
1 can green olives
4 garlic-stuffed olives
1 tbsp capers
2 tbsp extra virgin olive oil
1 tsp pickle juice
Directions:
Add all the ingredients to a high speed blender or food processor and pulse until you have the chunky or smooth consistency that you're looking for.
Serve with raw veggies, or however you please!
It really is that simple. And sometimes you'll even find me just eating this dip all by itself by the spoonful. Let me know if you try it.
