Tapenade Recipe – Olive & Garlic Savory French Dip – Low-Carb Version

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Tapenade Recipe Olive and Garlic French Dip.
Tapenade Recipe Olive and Garlic French Dip.

This tapenade recipe goes against the grain of the classic French dish as it doesn’t contain capers, but that doesn’t make it any less delicious!

We left the capers out of its recipe to keep the carb count low for those on low-carb diets and it’s very tasty.

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Ingredients for Making Olive Tapenade:

  • 11 ounces of Kalamata Olives, pitted
  • 2 cloves of Garlic
  • 1 tablespoon of Fresh Thyme Leaves
  • 1 ounce of Parmesan Cheese
  • ¼ cup of Olive Oil
  • 1 teaspoon of Lemon Juice
  • ½ teaspoon of erythritol  (optional if you like it a bit sweeter)
  • Pepper
  • Salt, to taste

How To Make Tapenade:

  1. Drain the olives and rinse gently. Leave to dry.
  2. Place the olives, garlic, thyme, and parmesan into your food processor and blend on high speed until it is a chunky paste.
  3. Add the olive oil and lemon juice and continue to blend for 5 minutes, scraping down the side every so often.
  4. Taste your tapenade and add the optional sweetener, pepper, and salt if desired.
  5. Blend for another 2 minutes.
  6. Spoon into a container and leave in the fridge for at least 2 hours or overnight for best results.
  7. Serve with a side of toasted Keto Focaccia or Low Carb Crackers.
Tapenade

Tapenade Recipe

This tapenade recipe  goes against the grain of the classic French recipe as it doesn’t contain capers so that its suitable flor low-carb
5 from 6 votes
Print Pin Rate
Course: Hors d'œuvre
Cuisine: French
Prep Time: 15 minutes
Cook Time: 1 minute
Chilling: 2 hours
Total Time: 15 minutes
Servings: 28 serves
Calories: 37kcal
Author: Gerri

Ingredients

  • 11 ounces kalamata olives pitted
  • 2 cloves garlic
  • 1 tablespoon thyme leaves fresh
  • 1 ounce parmesan cheese
  • 1/4 cup olive oil
  • 1 teaspoon lemon juice
  • 1/2 teaspoon erythritol optional
  • pepper to taste
  • salt to taste

Instructions

  • Drain the olives and rinse gently. Leave to dry.
  • Place the olives, garlic, thyme and parmesan into your food processor and blend on high speed until it is a chunky paste.
  • Add the olive oil and lemon juice and continue to blend for 5 minutes, scraping down the side every so often.
  • Taste your tapenade and add the optional sweetener, pepper and salt if desired.
  • Blend for another 2 minutes.
  • Spoon into a container and leave in the fridge for at least 2 hours or overnight for best results.
  • Serve with a side of toasted Keto Focaccia or Cracked Pepper Crackers.

Nutrition

Calories: 37kcal | Carbohydrates: 0g | Protein: 0g | Fat: 3g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 189mg | Potassium: 6mg | Fiber: 0g | Sugar: 0g | Vitamin A: 65IU | Vitamin C: 0.6mg | Calcium: 19mg | Iron: 0.1mg

To make a larger batch of this Olive Tapenade recipe adjust the servings above.

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