Olive Tapenade with Whole Wheat Crackers

By blending rich olives with capers and lemon juice, we create a flavorful tapenade that requires minimal added oil, keeping the portion light and perfectly paired with fiber-rich whole wheat crackers.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (2 servings), not per serving.

• 60g pitted black olives · 80 kcal in the whole recipe
• 40g pitted green olives · 72 kcal in the whole recipe
• 1 teaspoon extra virgin olive oil · 45 kcal in the whole recipe
• 1 small garlic clove · 4 kcal in the whole recipe
• 1 tablespoon capers, drained · 3 kcal in the whole recipe
• 1 teaspoon lemon juice · 1 kcal in the whole recipe
• A pinch of dried thyme · 3 kcal in the whole recipe
• 40g whole wheat crackers · 176 kcal in the whole recipe

Method

1. Pulse the black olives, green olives, garlic, capers, olive oil, and lemon juice in a food processor until coarsely chopped.

   

2. Stir in the dried thyme to combine.

   

3. Serve the tapenade in a small bowl alongside the whole wheat crackers.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.