Olive Tapenade

paleo, keto, vegan

1 cup pitted green olives 

1 cup pitted Kalamata olives 

1 TBS fresh basil

2 cloves garlic

2 lemons, juiced

4 TBS extra virgin olive oil

2 tsp anchovy paste or 2 anchovy fillets

Olives provide tons of flavor and good quality fats. This easy tapenade can be used as a dip or spread or even as a salad topping. Serve with cucumber rounds or nut and seed crackers.

Place all ingredients into a food processor and pulse until just chopped.