Keto Olive Spread Muffaletta
Black and green olives mixed with red peppers, carrots, celery, cauliflower and garlic to make a delicious spread for salads, dips, marinades and sandwiches.
Servings: 40 people
Calories: 59kcal
Cost: $10
Ingredients
- 1 medium carrot
- 1 celery stalk
- 3 cups green olives
- ⅕ cups kalamata olives 3 tablespoons
- ½ cup roasted red peppers
- ½ cup cauliflower rice
- 1 pepperoncini
- 2 tablespoon garlic flakes
- 1 teaspoon capers
- 2 tablespoon red wine vinegar
- 2 teaspoon parsley flakes
- ½ teaspoon oregano
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- ½ lemon juice
- 3 tablespoon olive oil
Instructions
- Using a food processor or a sharp knife and a cutting board, chop together the carrot and celery first. Then chop the olives and remaining ingredients except the liquids.
- Drizzle the liquids over the chopped ingredients and mix until well combined. Saving 1 tablespoon of olive oil to drizzle over the muffaletta once it is in the jar. Add more olive oil as needed. (Refer to the detailed video instructions below if further clarification is needed)
Video
Notes
Top Tip: pulse the larger ingredients first but not too much as you will be pulsing the other ingredients afterwards and you don't want it to turn into a paste.
Nutrition
Calories: 59kcal | Carbohydrates: 2g | Protein: 1g | Fat: 5g | Fiber: 1g | Sugar: 0g