Olive & Cheese Tapenade

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Pisac Market / Pisac ruins

📍 Where this dish comes from: Pisac · Pisac Market / Pisac ruins
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Olive & Cheese Tapenade, plated and ready to serve

A rustic tapenade of Peruvian black olives and queso fresco, perfect for spreading or dipping with fresh vegetables.

What You’ll Need

Ingredients for Olive & Cheese Tapenade

Olive & Cheese Tapenade

A rustic tapenade of Peruvian black olives and queso fresco, perfect for spreading or dipping with fresh vegetables.
Print Recipe
Prep Time: 10 minutes
Total Time: 10 minutes
Course: Appetizer
Cuisine: Peruvian
Servings: 6 servings
Calories: 90kcal

Ingredients

  • 1 cup Peruvian black olives (botija) pitted
  • 2 tbsp olive oil
  • 1 clove garlic
  • 2 tbsp queso fresco crumbled
  • 1 tbsp lemon juice
  • Fresh oregano
  • Sliced cucumber or bell peppers, for serving

Instructions

  • Pulse the olives, olive oil, garlic, lemon juice, and oregano in a food processor until coarsely chopped.
  • Fold in the crumbled queso fresco.
  • Serve with sliced vegetables for dipping.

Nutrition

Serving: 1serving | Calories: 90kcal | Protein: 2g | Fat: 8g | Fiber: 1g
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Cooking Olive & Cheese Tapenade in the kitchen

Health Benefits

  • Olives and olive oil provide healthy monounsaturated fats central to keto eating.
  • Queso fresco rounds out the fat and protein without adding carbohydrates.
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