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Olive and Basil Leaf Tapenade (Sugar Free)


This dip is so easy to make and can be eaten on so many occasions. Serve with challah on Shabbat or with breakfast during the week – it will definitely wake up your taste buds!



In a food processor, combine olives, capers, basil, parsley, mayonnaise, olive oil, and garlic powder. Pulse until desired consistency.


Serve at room temperature as a Shabbat dip with challah, or enjoy on toast or crackers.


Store in a sealed container for up to one week in the fridge.