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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (43g) Recipe makes 12 servings |
||
| Calories 144 | ||
| Calories from Fat 131 | (91%) | |
| Amount Per Serving | %DV | |
| Total Fat 14.6g | 22% | |
| Saturated Fat 1.5g | 7% | |
| Monounsaturated Fat 7.2g | ||
| Polyunsaturated Fat 4.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 198mg | 8% | |
| Potassium 100mg | 2% | |
| Total Carbohydrate 3.5g | 1% | |
| Dietary Fiber 1.3g | 5% | |
| Sugars 0.5g | ||
| Protein 1.9g | 3% | |
Kalamata Olive Tapenade (Spread or Dip)
SERVES 12
Ingredients
- 1 cup pitted kalamata olive
- 1 cup pine nuts
- 3 garlic cloves
- 1-2 cup fresh parsley
- 1 teaspoon fresh rosemary
- 1/4 cup olive oil
- fresh ground black pepper
Optional
- 1 cup of pitted canned black olives (decreases saltiness)
Directions
1
Add garlic to food processor, blend until minced. Add remaining ingredients except olive oil. Blend until smooth, adding olive oil slowly while the blade is running.2
Adjust ingredients to your liking - Additional pine nuts, parsley or pitted canned black olives will make it less salty and intense in flavor, while additional oil will increase the creaminess. You can also use other fresh herbs such as sage or basil.3
Serve at room temperature.
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- Preparation > Time to Make > < 15 mins
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Featured Reviews for This Recipe
From: Vicki in CT
On Nov 5, 2007
WOW! This was wonderful. I served over baked brie with crisply toasted baguette slices. I used basil instead of rosemary and omitted the pinenuts...just personal preference. This is a definite company worthy appetizer!!
From: Chef #601487
On Sep 30, 2007
Excellant easy recipe for anyone who loves trader joes olive tapenade...
From: KITTENCAL
On Jan 18, 2007
I made this a day ahead to blend the flavors, the only change I made was I used a pinch of dried rosemary instead of the fresh and use lots of freshly ground black pepper, great recipe for tapenade, thanks for sharing!...Kitten
From: Chef Kate
On Dec 11, 2006
This is an excellent tapenade, very versatile. It is fabulous with What's Cooking's Socca (chickpea flour pancakes), with fresh vegetables (I love it as a dip for celery and fennel). I used flat leaf parsley--the whole 2 cups. Great Stuff!
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