Description
This Olive Tapenade is a quick and easy appetizer that’s ready in under 10 minutes using a food processor. It’s keto, gluten-free and paleo, and the perfect addition to a charcuterie board for holidays, parties or just to have on hand as a snack!
Ingredients
- 2 cups Pitted Kalamata Olives
- 2 whole Anchovy Fillets, Minced
- 2 Tablespoons Capers, Rinsed
- 2 cloves Garlic, Chopped
- 3 Tablespoons Freshly Chopped Parsley
- ¼ teaspoons Dried Basil
- ¼ teaspoons Dried Thyme
- ⅛ teaspoons Dried Oregano
- ⅛ teaspoons Salt
- 2 Tablespoons Lemon Juice
- ¼ cups Olive Oil
Preparation
Add all the ingredients except the olive oil to a food processor and pulse a few times until everything is chopped.
Slowly add the olive oil to the food processor while blending until a paste forms. Blend until the desired consistency is reached.
Scoop the tapenade out of the food processor and serve in a bowl with crackers or as part of a larger charcuterie board.
