Tapenade from the Sea

When making this recipe, we realized something that should have been obvious. Any recipe with capers can easily have seaweed flakes subsituted for those salty, briny flavor bombs! For this recipe, we used Nori + Wakame Flakes which brought an amazing umami, salty, bright flavor to this unique tapenade. The recipe was loosely based on Heidi Swanson’s Superfood Tapenade but we opted for nori seaweed instead of wheatgrass powder. We love this with toasted bread, rustic crackers, or as a spread on sandwiches! Enjoy!

Tapenade from the Sea

Makes 1 1/2 - 2 cups


8 oz. olives, rinsed and pitted (we used Kalamata)

1 green onion, slivered

2/3 cup toasted walnuts, chopped

1/4 teaspoon red chile flakes

1 teaspoon Nori + Wakame Flakes

1-2 teaspoons extra virgin olive oil

squeeze of lemon juice


Combine olives, green onion, walnuts, chili flakes, Nori + Wakame Flakes, and olive oil in a food processor. Pulse until it has a uniform consistency. For a chunkier tapenade, simply chop with a knife to desired consistency. Transfer to a bowl and season with lemon juice and salt, if needed.