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Protein Packed Olive & Mushroom Tapanade

Prep: 5 minutes

Serves 6-8


  • 1 cup pitted black olives

  • 1/2 cup portobello mushrooms

  • 1/4 cup soaked almonds

  • 3 tablespoons fresh parsley

  • 4 cloves of garlic

  • 1/2 tsp dried tarragon

  • 1/4 tsp of turmeric

  • 1/8 tsp black pepper

  • 1 TBSP freshly squeeze lemon juice

  • 1 TBSP extra-virgin olive oil


  1. Combine all of the ingredients into a food processor and pulse until all ingredients are coarsely and evenly chopped.

  2. Remove from food processor and transfer to dish. Serve with sliced cucumbers, celery and Crispy Sweet Potato Chips.

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