Tapenade Recipe – Low Carb Olive & Garlic Savory French Dip

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!

This recipe makes approximately 400g/14 ounces of tapenade, which is 28 serves. 1 serve is 1 tablespoon of tapenade dip.

This low carb garlic and olive tapenade can be stored in the fridge for up to 2 weeks.

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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 Natvia, optional
  • Pepper
  • Salt, to taste

How To Olive 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.
Keto Olive Tapenade

Tapenade Recipe - Low Carb Olive & Garlic Savory 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!
4.67 from 3 votes
Print Pin Rate
Course: Appetizer, Condiments, Snacks
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

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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