A batch of this nutty olive tapenade will help you taste the rainbow on a tray of colorful veggies so whip this up stat! We also like topping this on scrambles, on salads and serving with grilled meats and veggies!
Prep Time: 5 minutes
Cooking Time: 5 minutes to toast walnuts
½ cup chopped walnuts
30 canned & pitted green olives
½ cup sliced black olives
1 cup fresh cilantro
1 cup fresh parsley
4 tablespoons olive oil
2 teaspoons sea salt
1 garlic clove
1 tablespoon fresh lime juice
Zest from ½ fresh lime
Preheat oven to 350 degrees F.
Arrange walnuts on a baking tray and toast in the oven for 5 minutes.
Add all ingredients to a food processor and pulse until all is well combined with a nutty texture, scraping down the sides of the bowl as needed.
Serve with your favorite low carb and keto veggies, storing any leftovers in a glass container in the fridge for up to one week.
Net Carbs: 2