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Olive Tapenade with Cucumber Slices

Olive Tapenade with Cucumber Slices

A flavorful and easy-to-make keto appetizer featuring a blend of olives, garlic, and herbs, served with cucumber slices for a low-carb crunch.
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Prep Time: 10 minutes
Total Time: 10 minutes
Course: Appetizer
Cuisine: Italian
Keyword: Antipasto, No Cook, Vegetarian
Servings: 4 servings
Calories: 50kcal

Ingredients

  • 1 cup mixed olives pitted
  • 1 garlic clove
  • 1 tbsp capers
  • 1 tbsp olive oil
  • 1 tsp lemon juice
  • Fresh cucumber slices

Instructions

  • In a food processor, pulse the olives, garlic, capers, olive oil, and lemon juice until finely chopped.
  • Spoon the tapenade onto cucumber slices and serve.

Notes

Chef's Tip: Pulse the tapenade rather than blending it smooth - a little texture is part of what makes this spread interesting. Keto Swap: traditional baguette crostini is replaced with fresh cucumber slices - crisp, hydrating, and carb-free, a cleaner way to scoop up the tapenade.

Nutrition

Calories: 50kcal | Protein: 1g | Fat: 4g | Fiber: 1g
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