Olive and Anchovy Tapenade

Olive and Anchovy Tapenade

Beth Bollinger of Nest Wellness

This zingy olive and anchovy tapenade is the perfect topping for cucumber rounds, cauliflower steaks, grilled fish or all by itself eaten with a spoon!

5 from 2 votes

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Equipment

food processor
10 ounce mason jar

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 tsp anchovy paste or 2 anchovy fillets

Instructions

Olives provide loads 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. Store in a small mason jar.

Notes

Serve this flavorful tapenade on cauliflower steaks, nut and seed crackers, or cucumber rounds.

Keyword anchovy recipe, KETO, paleo, tapenade, tapenade recipe, VEGAN

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