Mixed Olive Tapenade

Mixed Olive Tapenade Recipe
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.

Yield:

16 servings (serving size: about 2 tablespoons)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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

Note:

Domenica Marchetti/Krista,

Cooking Light

November 2005
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