Low FODMAP Black Olive Tapenade
I feel like my taste has changed a lot in the past year. I have no clue how this happened, but there are several foods that I used to avoid in the past that I love to eat now. Corn, cilantro, but also mustard. I really didn’t like to eat these things before and now I can’t get enough of it. I always used to hate when somebody put mustard on my sandwich or when I got Belgian mayonnaise with a strong mustard flavour. Eww! But since a few months, I love mustard. I made my own mayonnaise-mustard dressing and mustard soup and I eat mustard with everything. The same goes for olives. I never ate olives and now I love to snack on them all day long. Crazy, right! That gave me the idea to make a low FODMAP black olive tapenade to put on bread or to eat as a snack. Last week, I already share this roasted red pepper dip with you, but this black olive tapenade was also a big hit. You can make it in five minutes, super simple!
What do you need (for 4-6 serves)
- 2 tbsp olive oil
- 1 clove of garlic (you will use this to make low FODMAP garlic oil)
- 180 g black olives (you can also use green olives if you prefer)
- 1/2 tsp oregano
- pepper and salt
- lemon juice
How to make the low FODMAP black olive tapenade
- Heat the olive oil in a pan. Add the clove of garlic when the oil is hot. Leave it to simmer in the oil for about two minutes. Make sure the garlic doesn’t turn brown, otherwise lower the heat. Remove the garlic from the oil. Because FODMAPs are not soluble in oil (only in water) you can make a garlic oil like this that is low FODMAP. You can skip this step if you don’t want to use garlic. You can add normal olive oil in the next step instead.
- Put the olives (without stone) together with the olive oil, pepper, salt, oregano and a splash of lemon juice in a food processor (or use a hand blender), proceed until smooth.
- Taste the tapenade and season with extra salt, pepper or oregano if necessary.
- This tapenade is delicious on bread, rice cake or gluten-free cracker.
- You can store the tapenade in a closed jar in the fridge for 3-4 days.
Enjoy!
Will you let me know if you make my low FODMAP black olive tapenade? I would love it if you would share your creations with me using the hashtag #karlijnskitchen on Instagram or by tagging me at @karlijnskitchen
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Low FODMAP Black Olive Tapenade
- Total Time: 5 mins
- Servings: 4 1x
Description
A low FODMAP black olive tapenade to eat as a snack. Delicious on a rice cake or gluten-free cracker. Low FODMAP, gluten-free, dairy-free and vegan.
Ingredients
- 2 tbsp olive oil
- 1 clove of garlic (you will use this to make low FODMAP garlic oil)
- 180 g black olives (you can also use green olives if you prefer)
- 1/2 tsp oregano
- pepper and salt
- lemon juice
Instructions
- Heat the olive oil in a pan. Add the clove of garlic when the oil is hot. Leave it to simmer in the oil for about two minutes. Make sure the garlic doesn’t turn brown, otherwise lower the heat. Remove the garlic from the oil. Because FODMAPs are not soluble in oil (only in water) you can make a garlic oil like this that is low FODMAP. You can skip this step if you don’t want to use garlic. You can then add normal olive oil in the next step.
- Put the olives (without stone) together with the olive oil, pepper, salt, oregano and a splash of lemon juice in a food processor (or use a hand blender), proceed until smooth.
- Taste the tapenade and season with extra salt, pepper or oregano if necessary.
- This tapenade is delicious on bread, rice cake or gluten-free cracker.
- You can store the tapenade in a closed jar in the fridge for 3-4 days.
- Prep Time: 5 mins