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.