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!
Ingredients:
- 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:
Put all ingredients in a food processor or a mortar and pestle and blend into a thick paste or until your desired consistency.
Add a swirl of oil on top to serve.
This recipe will keep in glass in the fridge for a week.
Prep Time: 10 min
Cook Time: none
Serves: 4
This recipe is crunchy, creamy and so dang simple. You could make it as an appetizer for a party and throw any veggies on top or have it for lunch as I often do. I know "frying" is thought of as bad for you, but when you control the frying environment and when you cook with a high heat oil, like coconut or avocado oil, you are not getting rancid or oxidized fats which are very inflammatory, which is common for most restaurants.