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2 Olive Tapenade

Recipe #303209 | 15 min | 3 cups (Change Servings)
(0) RATE IT NOW READ REVIEWS

RECIPE BY: Debbie at Recipezaar

I made this from modifying a few other tapenade recipes. I sprayed the baguette slices with olive oil and toasted with the oven broiler (keep an eye on them!). You don't need to be too precise on these measurements.

Posted on: May 12, 2008

Print Recipe

Ingredients

  • 4 garlic clove, minced
  • 2/3 cup lemon juice
  • 6 ounces black olive, drained and pitted
  • 6 ounces kalamata olive, drained and pitted
  • 1/2 cup parsley
  • 4 green onion
  • 8 large basil leaves, chopped or 2 tablespoons basil, chopped
  • 1 cup parmesan cheese, grated
  • 1/2 cup olive oil
  • 1 loaf baguette, sliced thin

    • Directions

    1. 1
      put 1/3 cup lemon juice and all remaining ingredients (except baguette) into food processor.
    2. 2
      use a crushed ice or other chopping setting to blend until all ingredients are medium to finely chopped and mixed.
    3. 3
      add remaining lemon juice as needed to keep blades and mixture flowing smoothly.
    4. 4
      place in a bowl, serve with toasted baguette slices.

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    Nutrition Facts

    Serving Size 1 cups 429g

    Recipe makes 3 cups)

    Calories 1038
    Calories from Fat 561 (54%)
    Amount Per Serving %DV
    Total Fat 62.4g 96%
    Saturated Fat 13.3g 66%
    Monounsaturated Fat 39.9g
    Polyunsaturated Fat 6.3g
    Trans Fat 0.0g
    Cholesterol 29mg 9%
    Sodium 2434mg 101%
    Potassium 446mg 12%
    Total Carbohydrate 95.3g 31%
    Dietary Fiber 9.6g 38%
    Sugars 2.6g
    Protein 28.4g 56%
    Vitamin A 2009mcg 40%
    Vitamin B6 0.2mg 9%
    Vitamin B12 0.8mcg 12%
    Vitamin C 45mg 75%
    Vitamin E 8mcg 29%
    Calcium 633mg 63%
    Iron 9mg 51%

    how is this calculated?

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