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

Inspired by classic Mediterranean tapenade, this tangy spread is a good source of beneficial monounsaturated fat. Use kalamata, picholine, or niçoise olives, or a variety.

Joanne Weir
Recipe by Cooking Light July 2008

Gallery

Recipe Summary

Yield:
12 servings (serving size: 2 bread slices and 2 tablespoons bell pepper mixture)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

    Advertisement
  • Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 20 minutes. Peel and chop.

  • Combine bell peppers, olives, and next 8 ingredients (through garlic) in a medium bowl. Serve with bread.

Nutrition Facts

115 calories; calories from fat 21%; fat 2.7g; saturated fat 0.4g; mono fat 1.8g; poly fat 0.4g; protein 3.2g; carbohydrates 21.2g; fiber 1.5g; cholesterol 0mg; iron 1.3mg; sodium 332mg; calcium 9mg.
Advertisement
Advertisement