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Keto Olive Pâté: Tapenade

Keto Olive Pâté: Tapenade

I’ve had ‘olive pâté’ a number of times, but I had no idea the dish actually had a separate name. Seriously.

Well, apparently it does. olive pâté or paste or whatever is actually a traditional French (Provencal) dish called ‘Tapenade’. Or ‘Olivada’, if you’re talking about the Spanish variation.

(From what I’ve seen the only difference is

The main ingredients are olives (either black or green, but I prefer black), anchovies, and olive oil, along with some capers (which I personally tend to skip).

As long as you’ve got those three down, you can play around with your pâté however you see fit.

I usually add some garlic, lemon juice, and Italian seasoning.

See Also

Tapenade makes a great appetizer for either a lunch or dinner date, as well as a snack along with some green veggie slices or cracker.

Or, a perfectly solid lunch by itself, if you smear it on top of a piece of toast.

Tapenade

Prep Time10 mins
Cook Time5 mins
Course: Spread
Servings: 4 (+/-)

Equipment

  • A food processor OR a stick blender
  • A small skillet (optional)

Ingredients

  • 1/2 lb pitted olives (I use black olives)
  • 2 anchovy fillets, minced
  • 2 cloves of garlic (preferably roasted)
  • 1/2 small lemon, juiced
  • 2 tbsp olive oil (+ more for roasting garlic)
  • Italian seasoning (optional, to taste)
  • Salt and black pepper (to taste)

Instructions

  • Thoroughly rinse the olives with cold running water. Mince the anchovy fillets.
  • Optional: roast the garlic. Heat some olive oil in a small skillet on medium-high heat. When the oil heats, add the garlic cloves to the pan. Frequently flip, so that the garlic doesn't burn. Roast until golden on all sides.
  • In a food processor, combine the olives, minced anchovy fillets, lemon juice, 2 tbsp of olive oil, salt and black pepper, along with some Italian seasoning (optional). Blend everything together (use a stick blender if you don't have a food processor).
  • Stop the food processor every once in a while, to scrape down the sides with a spatula.
  • When the olives turn into a coarse paste, scrape the tapenade out of the food processor and transfer either to a serving dish or an airtight container.
  • Give the tapenade a taste and adjust seasonings to your liking. Either serve right away or pop into the fridge.

Notes

You can substitute anchovy fillets for 1 1/2 tsp anchovy paste.
Stored in the airtight container, Olive tapenade can last in the fridge for about 10 days.
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