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Toasted Almond and Black Olive Tapenade

8 servings · 1.6 g net carbs

1.6g Net carbs 6.7g Fat 0.8g Protein 69.5 kcal

1.6g Net carbs · 6.7g Fat · 0.8g Protein · 69.5 kcal

Toasted Almond and Black Olive Tapenade

1.6 g net carbs  ·  16 min  ·  easy

P 0.8 g  ·  F 6.7 g  ·  69.5 kcal

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16 min
easy

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This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

8 servings  ·  prep 10 min  ·  cook 6 min  ·  total 16 min  ·  difficulty easy

Toasted-almond tapenade is built by toasting almonds and briefly sautéing garlic, then combining those with black olives and tomato paste. Blending with olive oil and lemon juice emulsifies the mix into a spoonable relish while keeping olive pieces intact. Pulse to a chunky texture so the spread retains toothsome bits of almond and olive. Paprika and black pepper give a warm savory lift that brightens grilled proteins or roasted vegetables when finished with a spoon.

Ingredients

  • black olives140 g
    Olives, Black
  • almonds20 g
    Almonds, Unsalted
  • tomato paste12 g
    Tomato, Paste, canned, without salt added
  • garlic6 g
    Garlic, Raw
  • olive oil30 ml
  • lemon juice12 ml
    Lemon juice, Raw
  • salt2 g
    Salt, Table
  • black pepper0.5 g
    Spices, Pepper, black
  • paprika0.5 g
    Spices, Paprika

Equipment

  • 12-inch skillet
  • food processor

Method

  1. Heat a dry skillet over medium heat and toast the almonds, stirring, until fragrant and lightly colored, about 3 minutes; transfer the almonds away from the heat to cool.
  2. Add a little olive oil to the skillet if needed and sauté the garlic just until softened and aromatic, about 1 minute; cool slightly.
  3. Place the toasted almonds, sautéed garlic, black olives and tomato paste in a food processor.
  4. Add lemon juice, olive oil, salt, black pepper and paprika, then pulse in short bursts until the mixture reaches a chunky, spreadable consistency.
  5. Taste and adjust seasoning, then transfer the tapenade to a jar or bowl and press a thin film of olive oil over the surface to preserve gloss if not using immediately.
Heat a dry skillet over medium heat and toast the almonds, stirring, until fragrant and lightly colored, about 3 minutes; transfer the almonds away from the heat to cool.

Tips

Pro tip

  • Toast the almonds until fragrant but not dark to avoid bitterness.
  • Pulse in short bursts to control texture rather than pureeing smooth.
  • Use green olives instead of black olives for a brinier, sharper flavor if desired.

Frequently asked questions

Can I use green olives instead of black olives?
Yes. Green olives will make the tapenade brinier and sharper; black olives give a milder, fruitier base, so you may want to reduce added salt if you swap to green olives.
What can I use instead of almonds?
Use pine nuts or walnuts as alternatives. Pine nuts produce a silkier texture and more buttery flavor, while walnuts give a deeper, earthier note; adjust toasting time so the nut stays fragrant but not bitter.
Why is my tapenade too oily when I pulse it?
If the paste becomes oily, it has been over-processed or too much oil was added before emulsifying. Recover texture by pulsing in additional almonds or a little tomato paste to absorb and bind excess oil.
How should I store this?
Keep it in an airtight container in the refrigerator at 40°F (4°C) or below. Because a sauce or dressing keeps only as long as its shortest-lived ingredient — dairy, eggs, or fresh aromatics in particular — follow the storage guidance on those ingredients’ own packaging rather than a single figure for the finished mixture. Separation in the refrigerator is normal; stir or shake before serving. USDA FoodKeeper publishes per-ingredient storage times; nothing here is a measurement of this specific recipe.

Per serving

Primary macros

1.6g Net carbs 17% 74% 9%
Net carbs Fat Protein
1.6 gNet carbs
0.8 gProtein
6.7 gFat
0.7 gFiber
69.5Calories

Net carbs: 2.3 g total carbohydrate minus 0.7 g fiber = 1.6 g.

Electrolytes

Na227 mgSodium
K40 mgPotassium
Mg9 mgMagnesium

Minerals

Calcium
24 mg
Iron
1.29 mg
Magnesium
9 mg
Phosphorus
15 mg
Potassium
40 mg
Zinc
0.14 mg
Copper
0.079 mg
Selenium
—

Vitamins

Vitamin A
—
Vitamin C
1.1 mg
Vitamin D
—
Vitamin E
—
Vitamin K
—
Thiamin (B1)
—
Riboflavin (B2)
—
Niacin (B3)
—
Pantothenic acid (B5)
—
Vitamin B6
—
Folate
—
Vitamin B12
—

Other nutrients

Choline
—

Based on USDA source data. A dash means that nutrient wasn’t reported for this food — it doesn’t mean the food contains none. Nothing was estimated in its place.

27.6 g per serving

13 figures are unavailable. Nothing was estimated in its place.

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Published 31 August 2026 · updated 8 September 2026

Nutrition computed from USDA FoodData Central, from the matched food records — never estimated by a model. How we compute these numbers.