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Olive Tapenade

Olive Tapenade

By: Lisa Guy

Olives are rich in heart-healthy monounsaturated fats, namely oleic acid, together with vitamin E and antioxidants that have an anti-inflammatory action to help support cardiovascular health.



Prep time

Cook time



  • 2 cups pitted green & black kalamata olives
  • ¼ cup sliced sun-dried tomatoes
  • 2 tbsp capers
  • Juice 1 lemon
  • Small handful basil leaves, finely chopped
  • ¼ cup cold-pressed extra-virgin olive oil


  • Add all ingredients, except the olive oil, into your food processor. Pulse a couple of times until combined and then drizzle in the olive oil and process until you get the desired consistency.
  • Serve with toasted sourdough bread or cheese and crackers. Leftovers work well on homemade pizzas and toasties.


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Lisa Guy

Lisa Guy

Lisa Guy is a respected Sydney-based naturopath, author and passionate foodie with 16 years of clinical experience. She runs a naturopathic clinic in Rose Bay called Art of Healing and is the founder of Bodhi Organic Tea.

Lisa is a great believer that good wholesome food is one of the greatest pleasures in life and the foundation of good health. Lisa encourages her clients to get back to eating what nature intended: good, clean, wholesome food that’s nutrient-rich and free from high levels of sugars, harmful fats, artificial additives and pesticides. Her aim is to change the way people eat, cook and think about food.

Lisa is an avid health writer, being a regular contributor to The Sunday Telegraph's Body and Soul, and leading magazines including WellBeing. Lisa is an author of five books to date, including My Goodness: all you need to know about children’s health and nutrition , Pregnancy Essentials, Heal Yourself, Listen to your Body and Healthy Skin Diet .

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