Italian Tapenade


Prep Time: 10 minutes
Cook Time: none

This recipe was created as a side dish, dip, spread, to go with my keto reboot plan because so many of you are asking me what I eat and how to eat high-fat. I love making a ton of recipes on the weekend and then using it during the week and this one is dang good. I like to put it in my coconut wraps, dip Mary's crackers in it, or add some to my quick high-fat salad lunch. Remeber that anchovies are a superfood and you can't even taste them! I swear! 


  • 3 teaspoons capers
  • 1 cup pitted kalamata olives
  • 10 leaves of fresh basil
  • 4-6 anchovy fillets, yes the whole body
  • 2 cloves of garlic, whole
  • 1/2 lemon juiced plus about 1 tablespoon of zest
  • ¼ cup olive oil
  • Pinch of red pepper flakes

Instructions for Tapenade:

  1. Put all ingredients in a food processor or a mortar and pestle and blend into a thick paste or until your desired consistency. 

  2. Add a swirl of oil on top to serve.

This recipe will keep in glass in the fridge for a week.


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