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Olive Tapanade recipe

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)

  • Remove pits from olives and place in afood processor with anchovies, capers, and garlic. Process toa coarse paste. Add olive oil and blend briefly, then add lemonjuice and mix well.
  • Serve on crackers or baguette rounds.

    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 281

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