Prep Time: 5 minutes | Yield: 1.5 cups
I absolutely love olives and really any sort of tapenade. Olives are a great source of monounsaturated fats, which can help prevent heart disease and stroke as well as keep you satiated longer, not to mention anything containing healthy fats just tastes good!
I was thrilled when I found this recipe in the Autoimmune Paleo Cookbook by Mickey Trescott, NTP. It is so delicious and grain/dairy/sugar free! Can you ask for anything else?!
INGREDIENTS:
1 cup pitted kalamata olives
2 tbsp capers
3 tbsp olive oil
2 cloves garlic
1/4 cup fresh parsley
For the base, you can use Simple Mills sea salt crackers or cucumber slices
INSTRUCTIONS:
Place the olives, capers, olive oil, garlic and parsley in a blender or food processor. Blend until a thick paste forms. If it's too thick, add some olive oil to thin it out.
Serve on the fresh cucumber slices. Enjoy!
Sugar Control Diet Approved