Kalamata Tapenade

Kalamata Tapenade is a rich and flavorful Mediterranean spread made from briny Kalamata olives, capers, and aromatic herbs. Perfect for a keto-friendly lunch, this dish pairs beautifully with fresh vegetables or low-carb crackers.

Kalamata Tapenade
10 minutes
Difficulty: Easy
Greek
180 kcal

Ingredients

  • Kalamata olives - 150 grams, pitted
  • Capers - 30 grams, rinsed
  • Garlic - 1 clove, minced
  • Fresh parsley - 2 tablespoons, chopped
  • Olive oil - 3 tablespoons
  • Lemon juice - 1 tablespoon
  • Black pepper - 1/4 teaspoon
  • Red pepper flakes - 1/4 teaspoon (optional)

Steps

  1. In a food processor, combine the Kalamata olives, capers, minced garlic, and chopped parsley.
  2. Pulse the mixture until coarsely chopped, scraping down the sides as necessary.
  3. Add the olive oil, lemon juice, black pepper, and red pepper flakes (if using) to the food processor.
  4. Blend until the tapenade reaches your desired consistency, either smooth or chunky.
  5. Taste and adjust seasoning if necessary, then transfer the tapenade to a serving bowl.

Nutrition

  • Calories: 180
  • Protein: 2 g
  • Carbs: 4 g
  • Fiber: 2 g
  • Sugar: 0 g
  • Sodium: 850 mg
  • Cholesterol: 0 mg
  • Total Fat: 18 g
  • Saturated Fat: 2.5 g
  • Unsaturated Fat: 15.5 g
  • Water: 0.05 L

Health Benefits

  • Rich in healthy fats from olives, promoting heart health.
  • Contains antioxidants that can help reduce inflammation.

Tags

GreekKetoLunch