An olive and garlic based spread for crackersor baguettes.
Recipe: Olive Tapanade
1/2 pound Kalamata olives (or Nicoise)
2 anchovy fillets
3 tablespoons capers
1 clove garlic, minced
1/2 fresh lemon, juiced
Extra vigin olive oil (as needed)
Makes 4 servings.
Nutrition Facts: Amount Per Serving Calories:94 Calories from fat: 66 Total fat: 7 gm Saturated fat: 1 gmCholesterol: 1 mg Sodium: 766 mg Carbohydrate: 6 gm Protein:1 gm
Recipe provided courtesy of HoneysuckleWhite, a division of Cargill, Incorporated. Used with permission.
Olive Tapenade Recipe – Laura Vitale – Laura in the Kitchen Episode 281If the Olive Tapanade recipe was useful and interesting, you can share it with your friends or leave a comment.