Black Olive Tapenade Recipe | Vegetarian Times Skip to main content

Black Olive Tapenade

Filling out this version of the Mediterranean condiment with almond flour helps cut down on sodium without sacrificing texture. Store the tapenade in a jar in the fridge for up to three weeks, and serve as a dip or sandwich spread.

Ingredients: 

Ingredients: 

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1 ½ cups pitted oil-cured black olives
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¾ cup almond flour or ground almonds
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3 Tbs. fresh oregano leaves
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3 cloves garlic, peeled
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⅓ cup olive oil
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3 Tbs. lemon juice

Instructions: 

1. Blend olives, almond flour, oregano, and garlic in food processor until finely chopped.

2. Add olive oil and lemon juice, and blend until spreadable paste forms.

Nutrition Information: 

Calories: 
34
Protein: 
<1 g
Total Fat: 
3 g
Saturated Fat: 
<1 g
Carbohydrates: 
<1 g
Cholesterol: 
0 mg
Sodium: 
62 mg
Fiber: 
<1 g
Sugar: 
<1 g
Yield: 
Makes 2 cups

Comments on this Recipe

This is such an easy and tasty recipe. So yummy!