This recipe is perfect for picnics or as an easy snack. I love to have it ready to go in the refrigerator. Serve this olive tapenade with cucumber slices or crackers!
Sometimes you just need a quick snack or an easy dip to bring to a picnic. This Olive Tapenade is so flavorful and so easy! I like to serve it up with sliced cucumber.
It really is such a challenge to find snacks that aren’t full of carbs, and if you find one that is low in carbs, it is probably full of junk that we don’t want to put into our bodies. This olive tapenade is such a good, flavorful replacement for higher carb dips like bean dip or hummus, and it is so easy to pack up and take anywhere!
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I like to eat this tapenade with cucumbers, or lets just be honest, I also eat it straight from the jar with a spoon too. Don’t judge. It’s just so good!
HOW TO MAKE OLIVE TAPENADE
When I made this walnut and olive tapenade, I used my Ninja Blender. I love my blender as a much cheaper alternative to a Vitamix or a Blentec. I’ve never tried one of those blenders, but I’ve had my Ninja for 4 years now and I have absolutely no complaints. It is amazing!
Speaking of blending, I left this olive tapenade a little chunky, because that’s how I like it. You can definitely blend it so it is more of a paste, though. Also, I used avocado oil because I love the taste. You could use olive oil if thats what you have on hand.
Instead of black olives, change the flavor a little and use kalamata olives. That would be delicious too!
Walnut and Olive Tapenade Recipe
- 1 Can Large Black Olives
- 1 Cup Walnuts
- Splash of Apple Cider Vinegar
- ⅓ Cup avocado oil (Click here for my favorite brand on Amazon)
- 1 Tsp Kosher salt
- Sliced Cucumbers for Serving
- Add black olives, walnuts, vinegar, avocado oil, and salt to a food processor and pulse until blended to desired consistency
- Serve with sliced cucumbers