Olive Tapenade

Olive Tapenade served with Flavis® Crostini and Flavis® Fette Tostate

I was having a bit of trouble thinking of what my next recipe would be. I decided to peruse my kitchen and see what I had sitting around. I noticed that I had some olives in the fridge that I don’t typically reach for and thought, “What could I make with these?” First thing that came to mind was an olive tapenade.

I had some kalamata olives in my fridge because I like to sometimes snack on them or add them to a dish. But in order to make this the best olive tapenade I could, I decided to pick up some black olives and some stuffed green olives. Once you have all the olives, it’s mainly just picking what additional flavors you want to add to this spread. I kept my flavors pretty simple with some garlic, parsley, and thyme and just added a little salt and pepper. The liquids in this recipe do add some extra flavor, but also help blend the mixture together and give it the right texture.

You do need a food chopper in order to make this tapenade. Definitely get a medium to large size chopper if using the proportions above. I only have a small food chopper and it was full to the brim with all of these ingredients (whoops). However, once you have the right size chopper, the texture and consistency is up to you. I blended mine through a little bit more, but you can make your tapenade as chunky or smooth as you want. So the texture and consistency is just a matter of preference.

Once the tapenade is ready to serve, you can serve with Flavis® low protein products like I have pictured. I served it with the Flavis® Crositini and the Flavis® Fette Tostate. (Flavis did kindly send me the Crostini products). If you are non-PKU or can tolerate more protein, I think these also go really well with club crackers. I picked some up from Aldi for pretty cheap, but I know you can get them at just about any grocery store.

I really loved making this recipe. It does make a decent amount, so unless you’re throwing a party there will be leftovers. But don’t fret! This is a great snack to have around if you’re craving something salty. I stored my leftover olive tapenade in a small Tupperware® container, put it in the fridge, and it was fine.  I live by myself and finished this tapenade in about a week just from snacking on it. As you might have guessed, I’m a big fan of this recipe and if you have leftover olives hanging around, this might just be the recipe for you!

Olive Tapenade served with Flavis® Crostini and Flavis® Fette Tostate

Ingredients:

1 cup kalamata olives (~160g)

½ stuffed green olives (~95g)

½ cup black olives (~80g)

2 cloves of garlic

4 tbsp. olive oil

1 tbsp. red wine vinegar

1 tsp. lemon juice

1 tsp. parsley                                    

½ tsp. thyme

salt and pepper to taste

Servings per recipe: 6 servings

Serving size: ¼ cup

Phe per serving: 20mg

Directions:

1. In a medium to large sized food chopper, add all of the olives and the 2 cloves of garlic. Blend together for 3 to 5 seconds.

2. Then add the olive oil, red wine vinegar, and lemon juice. Blend in with the olives.

3. Add the parsley, thyme, salt, and pepper then blend with the rest of the mixture. Continue blending in the food chopper until you achieved desired consistency and texture.

4. Pair with your favorite low protein cracker or bread. Serve and enjoy!