I made this for guests and it is good but not a repeater. It may be better as a spread on a sandwich than as a spread with crfackers or baguette.
Green Olive and Artichoke Tapenade
This tangy spread is delicious with crackers, such as Kashi or Whole Foods 365 Everyday Value Golden Stoneground Wheat Crackers (which are free of hydrogenated oils). The olives are a great source of monounsaturated fats.
Yield: 1 1/2 cups (serving size: 1 1/2 tablespoons)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 16
- Calories from fat: 34%
- Fat: 0.6g
- Saturated fat: 0.0g
- Monounsaturated fat: 0.5g
- Polyunsaturated fat: 0.1g
- Protein: 0.6g
- Carbohydrate: 2.3g
- Fiber: 0.6g
- Cholesterol: 0.0mg
- Iron: 0.1mg
- Sodium: 211mg
- Calcium: 2mg
Ingredients
- 3 tablespoons capers, drained
- 1 tablespoon chopped fresh parsley
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon black pepper
- 10 large pitted green olives
- 2 garlic cloves, minced
- 1 (14-ounce) can artichoke hearts, drained
Preparation
- 1. Combine all ingredients in the bowl of a food processor. Pulse to desired smoothness.
Green Olive and Artichoke Tapenade Recipe at a Glance
- COURSE: Appetizers, Dips/Spreads
- CONVENIENCE: Entertaining, Make-Ahead, No-Cook, Quick/Easy
- CUISINE: French
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Calorie, Low Cholesterol, Low Fat, Low Saturated Fat, Meatless
- COOKING METHOD: Food Processor
- OCCASION: Autumn, Spring, Summer, Winter
- PUBLICATION: Cooking Light
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