Rich in flavor both salty and tangy, this is a delicious olive spread. It can be eaten with bread, as a flavorful addition to sandwiches, to season salads, with pasta, as a dip or over-boiled eggs for a keto-friendly recipe. So much versatility and taste in one easy recipe. With only six ingredients this is a scrumptious olives make-over.
It can be prepared with green or black olives or a combination of both. Feel free to try the recipe with each of them to discover which one is your favorite. Traditional of the mediterranean region and very popular in olive producing countries like Spain, Greece and Italy. Similar olive spread is prepared in the French region of Provence and is called tapenade.
Olives are fruits high in fat and low in carbs. Most of the fat present in olives is monounsaturated which has been associated with reduced inflammation and lowering the risk of cardiac disease. They are also rich in vitamin E which is a powerful antioxidant, besides it enhances the immune response and prevents blood clots from forming.
They are also a fermented food therefore may add beneficial bacteria and enzymes to your gut which can be favorable to your digestion and improve your immune system. Furthermore they are full of antioxidants that may reduce the risk of cancer and cognitive diseases.
Rinse well your olives and capers to reduce the amount of salt. Also when buying, check the labels and choose a variety with lower sodium content since the amount of salt may vary depending on how they are processed.
Here is another favorite recipe with olives, Pasta a la Puttanesca.
Prep: 10 mins | Cook: 0 mins | Total: 10 mins
½ cup of pitted and rinsed green olive
3 tbsp of olive oil
1 tsp of capers drained and rinsed
1 tsp of lemon juice
2 tbsp of chopped parsley
Black pepper to taste
Using an immersion blender or a standard blender, puree the olives, olive oil, capers, lemon juice and black pepper. Add the parsley and mix well. Enjoy!
It can be refrigerated in an airtight container for 1 week or frozen for 3 months.