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.
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.