Rating: 3 stars
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Olive trees grow throughout Provence, and olive oil is the predominant cooking medium. Add capers and garlic, and you have the makings of the region's signature dish: tapenade. Weir's version incorporates flavorful orange and fennel seed.

Joanne Weir
Recipe by Cooking Light June 2005


Credit: Jan Smith

Recipe Summary test

22 servings (serving size: 1 crouton)


Ingredient Checklist


Instructions Checklist
  • Combine first 8 ingredients in a food processor; process until smooth. Add pepper. Spoon 1 teaspoon of tapenade over each baguette slice. Arrange on a serving platter; garnish with orange sections, if desired.


Nutrition Facts

51 calories; calories from fat 28%; fat 1.6g; saturated fat 0.2g; mono fat 1g; poly fat 0.2g; protein 1.3g; carbohydrates 7.9g; fiber 0.6g; iron 0.4mg; sodium 125mg; calcium 15mg.