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Reishi Mushroom and Green Olive Tapenade

  • Prep Time: 15 min
  • Cook Time: --
  • Total Time: 20 min
  • Yield: 1 large bowl

Do up your dip with this tasty tapenade recipe featuring robust Reishi Mushrooms and gorgeous green olives.

Reishi Mushroom and Green Olive Tapenade made with Sprouted Seed Crackers Original Recipe


1 - 15 oz. can of naturally or fresh-cured green pitted olives, drained  (we like Lindsay or Pearls brands – simply cured with water and sea salt)

1/3 cup almonds or walnuts
1 clove fresh garlic, minced
1 TBSP olive oil
1 tsp. reishi mushroom powder
1/2 medium lemon (or 2 TBSP) fresh squeezed lemon juice
1/2 tsp. Herbs d' Provence 
1/8 tsp. white pepper
Italian flat-leaf parsley, for garnishing


COMBINE all ingredients in a food processor, and pulse until coarsely chopped.(alternatively, combine all ingredients in a small mixing bowl and use a stick blender to chop coarsely.) The top should have a chunky yet cohesive and emulsified texture. 
COVER and refrigerate until serving (up to 1 day). 
GARNISH with sprigs of parsley and serve with an assortment of Simple Mills crackers. 


This spread pairs especially well with our Original Organic Seed Flour Crackers. Bon appetit!