ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Mixed Olive Tapenade

Yield 16 servings (serving size: about 2 tablespoons)
This piquant specialty of Provence, France, features classic mixed 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.

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

Nutrition Information

  • calories 39
  • caloriesfromfat 83 %
  • fat 3.6 g
  • satfat 0.4 g
  • monofat 2.3 g
  • polyfat 0.5 g
  • protein 0.3 g
  • carbohydrate 2 g
  • fiber 0.4 g
  • cholesterol 0.0 mg
  • iron 0.1 mg
  • sodium 310 mg
  • calcium 5 mg

How to Make It

  1. Combine all ingredients in a food processor; pulse 10 times or until olives are finely chopped.