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5
from
1
votes
Tapenade
Simple, savory, and perfectly salty, good tapenades should be the best thing to spread on a cracker.
Prep Time
10
minutes
mins
Course:
Appetizer
Cuisine:
French
Calories:
476
kcal
Author:
Karlynn Johnston
Ingredients
½
cup
green olives
(pitted)
½
cup
black olives
(pitted)
2
Tablespoons
lightly packed fresh flat-leaf parsley
(with thin stems)
2
medium cloves garlic
( minced or pressed)
1
teaspoon
anchovy paste
(optional)
1
Tablespoon
capers
(drained)
2
Tablespoons
lemon juice
2
Tablespoons
extra virgin olive oil
Salt and pepper
(to taste)
Instructions
In the bowl of your food processor, combine all of the ingredients. Pulse briefly about 10 times, then scrape down the sides of the bowl.
Pulse about 5 to 10 more times until well chopped, but not pureed, or until you reach your desired texture.
Serve on small slices of toasted baguettes or use your favorite crackers.
Notes
No food processor? Finely chop the solid ingredients by hand, then stir all of the ingredients together in a bowl.
Nutrition
Calories:
476
kcal
|
Carbohydrates:
10
g
|
Protein:
4
g
|
Fat:
49
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
5
g
|
Monounsaturated Fat:
36
g
|
Cholesterol:
5
mg
|
Sodium:
2554
mg
|
Potassium:
192
mg
|
Fiber:
5
g
|
Sugar:
2
g
|
Vitamin A:
1220
IU
|
Vitamin C:
24
mg
|
Calcium:
111
mg
|
Iron:
2
mg