Black Olive Tapenade - <1g Carbs, <1g Fiber, <1g Sugar
From: Vegetarian Times – March 2011
Filling out this version of the Mediterranean condiment with
almond flour helps cut down on the sodium without sacrificing
texture. Store the tapenade in a jar in the fridge for up to
three weeks, and serve as a dip or sandwich spread.
30 minutes or fewer
1 1/2 cups pitted oil-cured black olives
3/4 cup almond flour or ground almonds
3 Tbsp Fresh Oregano leaves
3 cloves garlic, peeled
1/3 cup olive oil
3 Tbsp lemon juice
1. Blend olives, almond flour, oregano and garlic in food processor
until finely chopped.
2. Add olive oil and lemon juice, and blend until a spreadable paste
forms.
Makes: 2 cups
Serving Size: 2 Tbsp
Nutrition per Serving:
34 Calories, 3g Total Fat, <1g Saturated Fat, 0mg Cholesterol,
<1g Protein, 62mg Sodium, <1g Carbs, <1g Fiber, <1g Sugars
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