Deb's Tapenade

Deb's Tapenade

23
Deb S. 6

"This is an olive dip that makes for a great appetizer or to serve as a topping on meat. Cut little baguettes into small rounds for dipping. You can use bread sticks, crackers, sliced peppers, or other veggies for dipping as well. "

Ingredients

20 m {{adjustedServings}} servings 66 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 66 kcal
  • 3%
  • Fat:
  • 5.8 g
  • 9%
  • Carbs:
  • 3.3g
  • 1%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 1 mg
  • < 1%
  • Sodium:
  • 435 mg
  • 17%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. Place the olives in a food processor or blender; pulse the olives until slightly chopped; remove to a bowl and set aside.
  2. Combine the capers, onion, garlic, parsley, Parmesan cheese, olive oil, balsamic vinegar, salt, black pepper, and about half of the red bell pepper in the food processor or blender; blend until finely chopped. Add to the olives and mix. Sprinkle remaining red pepper over the mixture.
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Reviews

23
  1. 23 Ratings

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I have a recipe for tapenade which I've been using for years but decided to try this one. It is not bad but it's got way too much vinegar. Among other things, my recipe calls for just the olive...

Outstanding! I opted not to use the food processor as I cut the recipe in half and didn't want to pull it out for that small amount. I think I'd do this by hand again as it was really easy to ...

I made this receipe for a large group and it was definitely a hit! I have been buying my olive tapenade from a restaurant and this was just as good if not better. I did leave out the red peppe...