February 19th, 2019 | Posted By: Magdalena Wszelaki | Posted in Adrenals, Anti-Candida, Dips, Dollops & Snacks, Estrogen Dominance, Menopause, PCOS, Recipes

Olive and Preserved Lemon Tapenade


Tapenade is a puree containing any combination of olives, dried tomatoes, or peppers whizzed with some good quality olive oil to form a soft paste. In the Mediterranean cuisine, tapenade is a salty condiment used to top eggs, toast, roasted fish, mixed in with pasta, or added to salad dressings – you get the idea.

This recipe also features the Preserved Lemon so many of you participated in making with me- giving you yet another recipe to use these probiotic-rich and liver-cleansing lemons.  






Olive and Preserved Lemon Tapenade
Prep time
Total time
Serves: 4 servings
  • 1 cup Niçoise or Kalamata pitted olives
  • ⅓  cup extra virgin olive oil
  • ½ preserved lemon, seeds removed
  • ¼ cup capers
How To Make
  1. Place in a blender and pulse until well blended but still chunky.
  2. Keeps well in the refrigerator for up to a month.


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