Tapenade is a delicious appetizer, with its appealing mix of olives, onions, capers, and anchovies, but the crostini on which it’s most often served is hardly keto-friendly. To get around that, we add nuts to this tapenade, to reintroduce the crunch. We often eat this tapenade on bell pepper slices or cucumber slices, but it also works well as a topping on baked chicken, or even mixed with olive oil as a salad dressing.
- 1 cup pitted olives according to your choice and preference
- 2 anchovy fillets packed in olive oil
- 1 garlic clove crushed
- 3 tablespoons olive oil extra virgin
- 1 tablespoon basil fresh chopped
- 1 tablespoon capers drained
- 1/4 cup walnut pieces
- With either a small food processor or mortar and pestle (for a more traditional feel), combine the ingredients and pulse to your desired consistency, being sure to scrape down the sides of the bowl periodically.
- Pack the finished tapenade in an appropriately sized bowl, cover, and refrigerate until ready to serve.
- Food processor (or mortar and pestle)
- Bowl with lid