Olive Tapenade

• Total time: 7 min
• Cook time: 0 min
• Prep time: 7 min

• 1 garlic clove
• ½ cup pitted kalamata olives (in water, not oil)
• 2 tsp capers, drained
• 1 tbsp tomato paste
•  dried oregano
•  red pepper flakes
•  low sodium soy sauce (optional)
•  vegetable broth

Place garlic, olives, capers, tomato paste, a pinch of oregano, and a pinch of red pepper flakes in blender or food processor. Add a light drizzle of soy sauce (if using) and blend. Add a splash of wine, water, or broth if necessary to reach a paste consistency.

Chef's Note: Make ahead if possible. I find this tapenade tastes even better the next day.

Servings per batch: 5

• Calories: 20
• Fat: 1.50g
• Carbohydrate: 1.90g
• Dietary Fiber: 0.70g
• Sugars: NA
• Protein: 0.40g