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Black Olive Tapenade

Recipe #297529 | 15 min | 15 min prep | 6 -8 servings (Change Servings)
(1) RATE IT NOW READ REVIEWS

Sharon123

RECIPE BY: Sharon123

A great recipe for a party, before dinner or anytime with lunch or snacks! Adapted from Free Recipes.

Posted on: Apr 10, 2008

Print Recipe

Ingredients

  • 4 ounces pitted black olives, drained
  • 4 ounces oil-cured Greek olives, pitted and drained
  • 1/3 cup caper, drained
  • 2 garlic clove, minced
  • 1/4 teaspoon dried thyme
  • 1 tablespoon Dijon mustard
  • 1 teaspoon lemon juice, to taste
  • 1/4 teaspoon fresh ground pepper
  • 3 tablespoons fresh parsley, minced

    • Directions

    1. 1
      In a food processor, pulse olives until coarsely chopped.
    2. 2
      Add capers, garlic, thyme and dijon mustard; puree.
    3. 3
      Move to a mixing bowl.
    4. 4
      Add lemon juice and pepper to taste to pureed mixture. Stir in parsley.
    5. 5
      Serve with slices of toasted French bread. Enjoy!

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    Featured Reviews for This Recipe

    reviewer icon

    From: mliss29

    On Apr 24, 2008

    I opened the fridge to find no lemons! But this was great without them. Thanks! Reviewed for Newest Zaar Tag, O8A.

    1 person found this review helpful

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    Nutrition Facts

    Serving Size 1 servings 51g

    Recipe makes 6 servings)

    The following items or measurements are not included below:

    1/4 teaspoon fresh ground pepper

    Calories 49
    Calories from Fat 38 (76%)
    Amount Per Serving %DV
    Total Fat 4.2g 6%
    Saturated Fat 0.6g 2%
    Monounsaturated Fat 3.1g
    Polyunsaturated Fat 0.4g
    Trans Fat 0.0g
    Cholesterol 0mg 0%
    Sodium 586mg 24%
    Potassium 27mg 0%
    Total Carbohydrate 3.6g 1%
    Dietary Fiber 1.7g 6%
    Sugars 0.2g
    Protein 0.7g 1%
    Vitamin A 329mcg 6%
    Vitamin B6 0.0mg 1%
    Vitamin B12 0.0mcg 0%
    Vitamin C 4mg 6%
    Vitamin E 1mcg 4%
    Calcium 44mg 4%
    Iron 1mg 9%

    how is this calculated?

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