Smoked Oyster Tapenade (Paleo, AIP)
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This quick and easy Smoked Oyster Tapenade appetizer is the best way to east smoked oysters. It’s a salty, briny, and slightly smoky dip that is a great way to ease your palette into smoked oysters.
  1. Add the smoked oysters, ½ can of green olives and ½ can of black olives, parlsey and garlic to food processor.
  2. Pulse and blend until just combined.
  3. Chop the remaining olives then add them to a medium sized bowl along with the blended olives and capers. Stir to combine. Add in salt and lemon to taste.
  4. Serve with your favorite AIP crackers, cassava or plantain chips.
Make sure to use oysters that are not chemically smoked. The ingredients should read just smoked oysters nothing else. If chemicals are used, they may contain gluten or other additives so make sure to read labels.
If you’re looking for other canned smoked oysters recipes, try my AIP Smoked Oyster Dip.
Recipe by Autoimmune Wellness at