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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.
Oysters are a highly nutrient dense food. It’s right up there with organ meats when it comes to nutrient density. Canned smoked oysters are an easy way to get these nutritional powerhouses into your diet on a regular basis. However, the flavor is strong so it’s a challenging food for even the most adventurous eater.
Cutting the strong smoky flavor with a traditional tapenade recipe helps. You mostly taste the olives and other ingredients. The smoke is minimal. If you have a harder time with the texture of the smoked oysters then that is pretty well hidden. There’s no mushy-ness to this, only the chew of the olives.
- Add the smoked oysters, ½ can of green olives and ½ can of black olives, parlsey and garlic to food processor.
- Pulse and blend until just combined.
- 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.
- Serve with your favorite AIP crackers, cassava or plantain chips.
If you’re looking for other canned smoked oysters recipes, try my AIP Smoked Oyster Dip.