This tapenade recipe goes against the grain of the classic French dish as it doesn’t contain capers, but that doesn’t make it any less delicious it just makes it healthier and great for low-carb keto diets.
We left the capers out of its recipe to keep the carb count low for those on low-carb diets and it’s very tasty.
Ingredients for Making Olive Tapenade:
- 11 ounces of Kalamata Olives, pitted
- 2 cloves of Garlic
- 1 tablespoon of Fresh Thyme Leaves
- 1 ounce of Parmesan Cheese
- ¼ cup of Olive Oil
- 1 teaspoon of Lemon Juice
- ½ teaspoon of erythritol (optional if you like it a bit sweeter)
- Pepper
- Salt, to taste
How To Make Tapenade:
- Drain the olives and rinse gently. Leave to dry.
- Place the olives, garlic, thyme, and parmesan into your food processor and blend on high speed until it is a chunky paste.
- Add the olive oil and lemon juice and continue to blend for 5 minutes, scraping down the side every so often.
- Taste your tapenade and add the optional sweetener, pepper, and salt if desired.
- Blend for another 2 minutes.
- Spoon into a container and leave in the fridge for at least 2 hours or overnight for best results.
- Serve with a side of toasted Keto Focaccia or Low Carb Crackers.
The Best Tapenade Recipe for Keto & Low Carb
This tapenade recipe goes against the grain of the classic French recipe as it doesn’t contain capers so that its suitable for low-carb and keto diets.
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Calories: 37kcal
Unit Conversion
Ingredients
- 11 ounces kalamata olives pitted
- 2 cloves garlic
- 1 tablespoon thyme leaves fresh
- 1 ounce parmesan cheese
- 1/4 cup olive oil
- 1 teaspoon lemon juice
- 1/2 teaspoon erythritol optional
- pepper to taste
- salt to taste
Instructions
- Drain the olives and rinse gently. Leave to dry.
- Place the olives, garlic, thyme and parmesan into your food processor and blend on high speed until it is a chunky paste.
- Add the olive oil and lemon juice and continue to blend for 5 minutes, scraping down the side every so often.
- Taste your tapenade and add the optional sweetener, pepper and salt if desired.
- Blend for another 2 minutes.
- Spoon into a container and leave in the fridge for at least 2 hours or overnight for best results.
- Serve with a side of toasted Keto Focaccia or Cracked Pepper Crackers.
Nutrition
Serving: 1teaspoon | Calories: 37kcal | Carbohydrates: 0g | Protein: 0g | Fat: 3g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 189mg | Potassium: 6mg | Fiber: 0g | Sugar: 0g | Vitamin A: 65IU | Vitamin C: 0.6mg | Calcium: 19mg | Iron: 0.1mg
Made this recipe?Tag me at @myketokitchen
To make a larger batch of this Olive Tapenade recipe adjust the servings above.
