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Mixed Olive Tapenade

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.

Cooking Light NOVEMBER 2005

  • Yield: 16 servings (serving size: about 2 tablespoons)

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.

Nutritional Information

Amount per serving
  • Calories: 39
  • Calories from fat: 83%
  • Fat: 3.6g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 0.5g
  • Protein: 0.3g
  • Carbohydrate: 2g
  • Fiber: 0.4g
  • Cholesterol: 0.0mg
  • Iron: 0.1mg
  • Sodium: 310mg
  • Calcium: 5mg
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Mixed Olive Tapenade Recipe

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