Low Carb Olive Spread Made Easy
Serving Size / Yield
- 1 bottle of high quality olives ( kalamata is preferred, but any variety will do)
- 2 anchovies, drained
- 4 tbs olive oil
- 2 garlic cloves finely chopped
- 1 1/2 tbs drained capers
- 1/2 tsp lemon juice
- Salt and pepper
In a food processor, place the olives, capers, anchovies, garlic, and pulse until combined. As the processor is running, add the olive oil to the jar until the mixture is uniform and smooth. Pour into a dip dish and season with salt and pepper. Mix in the lemon juice and chill before serving. You can also make this two days before to allow the flavors to mix.
Tip: This will keep for up to 7 days chilled. You can skip the anchovies and replace them with mushrooms for a vegetarian version.