Low FODMAP Olive Tapenade

A blend of black and green olives, capers, garlic-infused oil, and anchovy paste comprises this Low FODMAP Olive Tapenade. Delicious as an appetizer cracker spread.

Course Appetizer, Snack

Keyword crackers, garlic oil, gluten-free, lemon, low-fodmap, olives

Prep Time 10

Servings cup

Ingredients

1 can dr. wt. 6 oz. pitted, whole black olives, drained
1 can dr. wt. 6 oz.dr. wt. 6 oz. pitted, whole green olives, drained
2 tablespoons drained capers
1 tablespoon fresh lemon juice
1 tablespoon FODY Garlic-Infused Oil
1 1/2 teaspoons anchovy paste
3 large fresh basil leaves (or 1/2 teaspoon dried)

Instructions

Place all ingredients in a food processor or blender. Whirl until it forms a smooth paste (about 1 minute in a food processor). You can serve this at room temp but I actually like to eat it chilled. Serve with crackers or as a sandwich spread. Store any leftovers in the fridge.