This tasty low-FODMAP Zucchini Olive Tapenade is a perfect easy summer sauce/dip, giving your weekly go-to meals an extra boost of flavor. Made with only four ingredients, this tapenade is AIP/Paleo, vegan, and Whole30 compliant.
After seeing “zucchini butter” recipes that are derived from Julia Child’s recipe for grated zucchini in sautéed butter, I immediately had to make a low-FODMAP version. Since garlic and shallots are definitely not SIBO-friendly, I experimented with swapping those ingredients for green olives, resulting in an umami-rich flavor. This combination did not disappoint!
While this recipe is nothing like Julia Child’s original, it is a delicious topping. Try spreading it on sweet potato toast, grilled chicken, or tossing with gluten-free pasta. My absolute favorite is mixing a spoonful with a ground meat and veggie skillet meal. The possibilities are endless!
Only 4 ingredients to make low-FODMAP Zucchini Olive Tapenade:
- Green olives
- Extra-virgin olive oil
- Sea salt
- If you are looking for green olives without citric or lactic acid, I highly recommend this brand of olives or you also purchase these olives from Thrive Market. Both of these options are just olives and salt!
- Feel free to either grate the zucchini with a box grater or a food processor. Either method works well.
- Store the tapenade in an air-tight container in the fridge. The sauce/dip should keep well for one week in the fridge or 2-3 months in the freezer.
Low-FODMAP Zucchini Olive Tapenade (AIP & Top 8 Free)
A perfect easy summer sauce/dip, giving your weekly go-to meals an extra boost of flavor.
- 2 large zucchini, shredded
- 10 pitted green olives, finely chopped
- 4 tbsp extra-virgin olive oil
- 1/2 tsp sea salt
- Step 1 Shred the zucchini using a box grater or a food processor and set aside in a medium bowl. Finely chop the green olives.
- Step 2 In a large skillet, add the olive oil over medium heat. Once the oil is hot, reduce heat to medium-low and add the olives to the skillet, stirring occasionally for about 5 minutes.
- Step 3 Add the shredded zucchini to the skillet and combine with the olives and olive oil. Sprinkle with salt and stir.
- Step 4 Let the zucchini and olive mixture simmer for 25-30 minutes, stirring occasionally. The moisture from the zucchini will slowly evaporate and the mixture will thicken and soften.
- Step 5 Remove from heat and serve or let cool. Store the tapenade in a sealed container in the fridge for up to a week.