Tapenade

Tapenade

50

"Classic Mediterranean dish using black (preferably Kalamata) olives. This dip is great with pita bread triangles."

Ingredients

10 m {{adjustedServings}} servings 209 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 209 kcal
  • 10%
  • Fat:
  • 20.1 g
  • 31%
  • Carbs:
  • 4.7g
  • 2%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 1002 mg
  • 40%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Combine garlic, olives, anchovies, capers, thyme, rosemary and lemon juice in an electric blender. Slowly drip the olive oil into the blender while you are blending the ingredients together. Blend until a paste is formed.
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Reviews

50
  1. 63 Ratings

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The key to this recipe is rinsing the kalamatas and the anchovies really well. To the person who said it doesn't look pretty: I suggest that you present it with a thin layer of bread crumbs spri...

Enjoyed this very much, have made several times with a little change, I use 1-1/2 cups Kalamata Olives, 1-1/2 cups canned black olives (cuts the saltiness), about 1 tbsp of lemon juice and 1 tsp...

This was VERY yummy and EASY to make. I took the suggestion of another reviewer and did it in a processor. It is great as a spread on a sandwich or on a cracker. Don't let the anchovies sway ...