Rating: 4 stars
6 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 3

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.

Domenica Marchetti/Krista
Recipe by Cooking Light November 2005

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Recipe Summary

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

Ingredient Checklist

Directions

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

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Nutrition Facts

39 calories; calories from fat 83%; fat 3.6g; saturated fat 0.4g; mono fat 2.3g; poly fat 0.5g; protein 0.3g; carbohydrates 2g; fiber 0.4g; iron 0.1mg; sodium 310mg; calcium 5mg.
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