Sauces & Rubs

Completely Keto Black Olive Paté

In the heart of a bustling city, there lived a woman known for her elegant soirées and impeccable taste. As she planned her latest gathering, a chic rooftop affair under the stars, she sought an appetizer that would captivate her guests – and so the journey to create the Completely Keto Black Olive Paté began.

Determined to offer a dish that was as sophisticated as it was keto-friendly, she ventured through the city’s charming streets to her favorite gourmet shop, where the finest ingredients promised culinary inspiration. There, among the artisanal delights, she found plump black olives, rich anchovies, and the freshest of lemons.

Back in her sleek kitchen, with anticipation in the air and the city lights twinkling like distant stars, she expertly blended the olives with the anchovies, infusing the mix with a drizzle of extra virgin olive oil and a generous dollop of butter. The ground almonds added a subtle crunch, while the lemon rind and juice brought a burst of zest, perfectly balancing the depth of the garlic and onion powders.

As the evening approached and the first guests arrived, the Black Olive Paté, elegantly presented and bursting with flavors, became the star of the night. It was more than just an appetizer; it was a conversation starter, a shared delight, and a testament to the joy of bringing people together over a dish that was as memorable as the evening itself.

Completely Keto Black Olive Paté

Course: Sauces & Rubs
Cuisine: Italian
Keyword: black olive paste, keto black olive paste
Servings: 6 people


  • 8 canned anchovies
  • 1/4 tsp black pepper
  • 1/2 tsp onion powder
  • 4 Tbsp Extra virgin olive oil
  • 6 Tbsp butter
  • 4 Tbsp ground almonds
  • 2 grated rind and juice of lemons
  • 3 cup pitted black olives
  • 1/2 tsp garlic powder


  1. Put the olives, butter, lemon rinds, anchovies, garlic powder, onion powder, black pepper and juice into a food processor until it's finely ground.

  2. Beat the EVOO in and mix in the crushed almonds. Put in the fridge for half an hour and serve.

Recipe Notes

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