CarbsPerServing:2.5    Prep Time:10 minutes



½ cup kalamata olives 1 tsp capers

¼ cup extra virgin olive oil

1 tbsp balsamic vinigar

Equipment Needed:

Chef’s knife

cutting board

mortar & pestle

small  bowl

measuring cups and spoons1/4 to ½ tsp oregano

¼  to ½ tsp rosemary

1 clove garlic

1/8 tsp black or white pepper

How to Prepare:

Hints: The vinaigrette should run slightly from the tapenade after it sits for a few seconds. Tapenade may be prepared a day in advance. Experiment with other herbs and types of acids to complment other foods such as fish or cold meats. Wine or cider vinigar may be substituted to reduce the carbohydrate by 0.5 g per serving.

Instructions: Chop olives until pieces are 1/8” or less. Crush capers and garlic with knife blade and mince fine. Grind oregano and rosemary with mortar and pestle until powdered. Combine all ingredients in small bowl. Cover and chill for 2 hours. Serve over cold asparagus or thin sliced tomato or other cold cooked vegetables

NOTE. Most Ingredients in these recipes can be bought in good health food shops and grocery store. If you have trouble finding something, feel free to exchange, but keep track of the carbs.