#1 Low Carb & Keto Diet App Since 2010
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prep time
5 min
cook time
0 min
ready time
5 min
Keto Vegan Tapenade
Traditional tapenade often calls for anchovy fillets or anchovy paste. This recipe is completely vegan and also incredibly delicious! Spread your tapenade on a keto toast, enjoy with cheese crisps (for non-vegans), or dip into it with avocado slices. The original recipe here makes about 1 cup of tapenade. Sometimes the best recipes are the easiest ones!
Jessica L.
Net Carbs
2.7 g
Fiber
1.5 g
Total Carbs
4.3 g
Protein
0.7 g
Fats
12.3 g
126 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Green Olives
4-½ ounce
Pitted Greek Kalamata Olives by Mezzetta
3 ounce
Whole Fire Roasted Red Peppers by Del Destino
1-½ ounce
Garlic, Fresh
1 clove
Capers
½ teaspoon
Salt
¼ teaspoon
Black Pepper, Ground
¼ teaspoon
Onion Powder
¼ teaspoon
Oregano, Dried
1-½ teaspoon
White Wine Vinegar by Alessi
¼ teaspoon
Lemon Juice Raw
½ teaspoon
Olive Oil
½ tablespoon
Recipe Steps
steps 2
5 min
Step 1
Make sure your green and purple olives are pitted. Have your roasted red peppers, peeled garlic clove, and capers ready as well for the next step.Step 2
Place all ingredients listed in a food processor and pulse until you’ve created a smooth tapenade. You may under-process the tapenade a little if you like some chunkier pieces within it. You may also add more olive oil or seasonings at your discretion.
