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Home On the Side Appetizers

Olive Tapenade

Olive Tapenade
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This olive tapenade is a quick and easy appetizer that can be prepared in less than 10 minutes using a food processor. It’s keto, gluten-free, and paleo, and the perfect addition to a charcuterie board for the holidays, parties, or just to have on hand as a snack!

Preparation: 2 minutes

Cook: 5 minutes

Level: Easy

Serves: 12
Update

Ingredients

  • 2 cups Pitted Kalamata olives
  • 2 whole Anchovy fillets, chopped
  • 2 tablespoons Capers, Rinsed
  • 2 cloves cut garlic
  • 3 tablespoons Freshly chopped parsley
  • ¼ teaspoons Dried basil
  • ¼ teaspoons dried thyme
  • ⅛ teaspoons Dried oregano
  • ⅛ teaspoons Salt
  • 2 tablespoons Lemon juice
  • ¼ cups Olive oil

Preparation

Add all ingredients except the olive oil to a food processor and pulse a few times until everything is chopped.

Slowly add the olive oil to the food processor while blending until a paste forms. Blend until desired consistency is achieved.

Remove the tapenade from the food processor and serve it in a bowl with crackers or as part of a large charcuterie platter.

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