Kalamata Olive Tapenade

PALEO, KETO, VEGAN
Ingredients:

1 cup pitted green olives

1 cup pitted Kalamata olives

1 TBS fresh basil

2 cloves garlic

2 lemons, juiced

4 TBS extra virgin olive oil

2 teaspoon anchovy paste or 2 anchovy fillets

Instructions:

Olives provide tons of flavor and good quality fats. This easy tapenade can be used as a dip or spread or even as a salad topping. Serve with cucumber rounds or nut and seed crackers.

Place all ingredients into a food processor and pulse until just chopped.

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Small bowls containing kalamata olive tapenade

Kalamata Olive Tapenade


  • Author: Beth Bollinger

Ingredients

Scale

1 cup pitted green olives 

1 cup pitted Kalamata olives 

1 TBS fresh basil

2 cloves garlic

2 lemons, juiced

4 TBS extra virgin olive oil

2 tsp anchovy paste or 2 anchovy fillets 


Instructions

Olives provide tons of flavor and good quality fats. This easy tapenade can be used as a dip or spread or even as a salad topping. Serve with cucumber rounds or nut and seed crackers.

Place all ingredients into a food processor and pulse until just-chopped.

Keywords: PALEO, KETO, VEGAN