Greek Olive Tapenade

Greek Olive Tapenade

Greek Olive Tapenade

This is my take on the olive spread often served with the bread and salad course at Greek Restaurants.  We just love this stuff and it disappears sooooo fast at my house.   I am absolutely in love with spreadding it on my Almond-Flax Crackers or my Almond-Arrowroot Crackers for a delicious snack.  Other ways to use it: stuffed inside slit chicken breasts before baking along with a dab of Boursin or cream cheese, spread on top of broiled fish filets when serving, atop tomato slices for a unique salad, or with a little more oil and balsamic vinegar, it’s great thinned with a bit more oil and a splash of vinegar as a Greek salad dressing!  This recipe is Induction friendly and the flavor is totally addictive if you love olives. 🙂

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6 oz. pitted black olives (I use a mixture of regular canned black olives & kalamata olives)

1 small clove minced garlic

¼ c. olive oil

2 T. chopped parsley


Process, pulsing, in a food processor all ingredients until smooth but not reduced to a smooth paste.  You want it finely chopped.  You can use a blender if you do not have a food processor.  Serve with your favorite flax crackers or Greek bread (for those not on Atkins).

NUTRITIONAL INFO: Makes about 3/4 cup or serves 6, each 2 T. serving contains:

111.5 calories

11.7 g fat

2.2 g  carbs, 1.0 g  fiber, 1.2 NET CARBS

.4 g  protein

200 mg sodium

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