Olive Tapenade πŸ«’

Olives are a wonderful source of health unsaturated fatty acids and are the base of this yummy spread that takes me right back to my favorite Mediterranean restaurant πŸ‡¬πŸ‡·

The sun dried tomatoes, capers and macadamia nuts help create a creamy texture and umami flavor which is enhanced by buttery extra virgin olive oil and balsamic vinaigretteπŸ™ƒ

This can be enjoyed with your favorite keto cracker swap, or with your favorite meat or seafood dish! We love this with roasted branzino, leg of lamb steak, or even on my signature egg cake 🍳

To make you need:

A food processor, we have a small simple one but fancier machines like Vitamix also have smaller blending compartments that work well

100 g Olives of your choice, we love kalamata olives πŸ«’

1 tablespoon Capers 🌱

2 tablespoons Sun dried Tomatoes in olive oil, make sure they don’t contain any preservatives or that they are in an unhealthy oil πŸ…

A handful of Macadamia nuts, or other nuts/seeds of your choice, you can experiment here, I’m sure walnuts, pumpkin seeds or pine nuts would be tastyπŸ₯œ

A splash Balsamic vinegar, ours is from Brightland πŸ§‰

2 tablespoons Extra Virgin Olive Oil πŸ«’

Salt and pepper to taste πŸ§‚

To make:

Start by placing the olives, capers, dried tomatoes and nuts into the little blender and blend until you have a paste. The texture is up to you.

Next, add in the oil and the vinegar and continue to blend until you have a creamy texture. Add salt if you need to.

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