Mixed Olive Tapenade
This piquant specialty of Provence, France, features classic ingredients from the region--olives, capers, and anchovies. Serve at room temperature with baguette slices and lemon wedges or crackers. For a fast entrée option, stir the tapenade into hot cooked pasta.
| Servings:16 servings (serving size: about 2 tablespoons) | Prep Time:n/a | Cook Time:n/a |
Nutritional Info
Ingredients
- 1 cup kalamata olives, pitted (about 4 ounces)
- 1 cup green olives, pitted (about 4 ounces)
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 tablespoon capers, rinsed and drained
- 2 teaspoons chopped fresh thyme
- 1 teaspoon grated lemon rind
- 1/4 teaspoon freshly ground black pepper
- 10 oil-cured olives, pitted (about 1 ounce)
- 3 canned anchovy fillets (about 1/4 ounce)
- 1 garlic clove, chopped
Amount Per
Serving
- calories:39
- sodium:310 mg
- mono fat:2.3 g
- iron:0.1 mg
- carbohydrate:2 g
- fat:3.6 g
- fiber:0.4 g
- calories from fat:83 %
- poly fat:0.5 g
- cholesterol:0.0 mg
- calcium:5 mg
- saturated fat:0.4 g
- protein:0.3 g
directions
Combine all ingredients in a food processor; pulse 10 times or until olives are finely chopped.
