Olive, Basil & Almond Tapenade

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Seal approval GCF small

Recipe makes 29 servings

Each 15 gm (1 T) serving provides:

60 calories  Rato: 6.6:1 Ratio

0.6gm Protein

6 gm Fat

0.3gm Carbohydrate


224gm (2 c.)  Pitted Green Olives

72gm (1/2 c)  Untoasted Almonds

1gm (1 small clove) Garlic 

15gm ( 1 T.) Lemon Juice

5gm (1 T.) Capers - rinsed and squeezed dry

8gm (1/2 c) packed Basil Leaves

112gn (1/2 c) Extra-Virgin Olive Oil

Pinch of Salt

Directions & Comments

  1. Place the olives, almonds, garlic, lemon juice and capers in the bowl of a food processor.
  2. Coarsely chop the basil leaves then add them to the food processor and pulse a few times.
  3. Add the olive oil and a pinch of salt. Pluse the food processor until mixture forms a coarse paste but still has texture.
  4. Transfer to a bowl, cover and refrigerate until ready to serve.

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