Ingredients

• 1 cup pitted green olives
• 1/2 cup pitted black olives
• 2 tablespoons royal jelly
• 2 tablespoons extra virgin olive oil
• 2 cloves garlic, minced
• 1 tablespoon capers, drained
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• Freshly ground black pepper, to taste
• Fresh parsley or basil, chopped (for garnish)

Instructions:

1. In a food processor, combine the green olives, black olives, royal jelly, extra virgin olive oil, minced garlic, capers, lemon zest, lemon juice, and black pepper.
2. Pulse the mixture until it reaches your desired consistency. For a chunky tapenade, pulse a few times; for a smoother texture, blend longer.
3. Taste the tapenade and adjust the seasoning if needed, adding more lemon juice or black pepper according to your preference.
4. Transfer the tapenade to a serving bowl and garnish with chopped fresh parsley or basil.
5. Serve the royal jelly olive tapenade with low-carb crackers, vegetable sticks, or as a topping for grilled meats or fish.