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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 17.4
  • Total Fat: 1.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 202.5 mg
  • Total Carbs: 1.0 g
  • Dietary Fiber: 0.5 g
  • Protein: 0.4 g

View full nutritional breakdown of Olive Tapenade calories by ingredient
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Olive Tapenade

Submitted by: CHEF_MEG
Olive Tapenade

Introduction

Tapenade is a traditional sauce or condiment from Provence, in the south of France. It adds a punch of flavor for very few calories. You can buy premade tapenade, but you'll spend more money and be consuming more sodium than if you made it at home.

Tapenade is a traditional sauce or condiment from Provence, in the south of France. It adds a punch of flavor for very few calories. You can buy premade tapenade, but you'll spend more money and be consuming more sodium than if you made it at home.


Number of Servings: 16

Ingredients

    2 oz black olives
    3 oz green olives
    2 cloves garlic, minced
    5 anchovy fillets, rinsed and mashed or 1 t anchovy paste
    2 T capers, rinsed
    1 t olive oil
    1/4 t black pepper, cracked
    1/2 lemon, juiced

Tips

Many of its ingredients (anchovies, capers and olives) can be high in sodium, so cut some salt by rinsing them. Instead of buying a tin of anchovies, look for anchovy paste in the Italian aisle of your supermarket. This recipe costs $3.10--just 19 cents per serving.


Directions

Chop olives and mince garlic. Combine all ingredients into a mixing bowl. Keep in the refrigerator; bring to room temperature before serving. Makes 2 cups. (2 tablespoons per serving)






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Member Ratings For This Recipe


  • Very Good
    20 of 22 people found this review helpful
    I left out the anchovies and added some mushrooms. It was still very yummy. - 2/13/10

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  • Incredible!
    17 of 17 people found this review helpful
    Great mix of flavors! Try filling a chicken breast fillet with a tablespoon. First pound the fillets until thin, spread the tapenade on one side, roll the breasts and bake. Optional: baste while baking with lemon or white wine. Make it pretty by garnishing each with a red pepper strip. - 11/1/10

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  • Incredible!
    6 of 6 people found this review helpful
    Really great tapenade--totally fancy restraunt quality. Only problem is sticking to the serving size! - 1/24/10

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  • 5 of 5 people found this review helpful
    tapenade is a staple for a really great muffaletta. good basic recipe. for the anchovy dislikers -- you don't taste "fish." they add depth. when you mash them up, they disappear into the mix. you do need to finely chop the other ingredients. - 9/27/12

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  • 5 of 5 people found this review helpful
    No Anchovy's or Capers for me. I stick with just olives, garlic and feta cheese. A must for parties. - 12/24/10

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  • 4 of 4 people found this review helpful
    love this on new york style bagels crisps. - 10/30/10

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  • 3 of 3 people found this review helpful
    This was very good. Will keep this on hand in fridge. Very tasty, but I did sub mushrooms and left out anchovies. - 1/2/11

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  • Very Good
    3 of 3 people found this review helpful
    I mixed this recipe with an artichoke heart tapenade and it was just wonderful. - 12/28/10

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  • Very Good
    3 of 3 people found this review helpful
    So delicious! I had never made my own Tapenade before trying this recipe. I may add fresh mushrooms next time just to taste the difference. - 10/30/10

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  • Very Good
    2 of 2 people found this review helpful
    yummy.... just a little salty. - 11/1/10

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  • Very Good
    1 of 1 people found this review helpful
    It tasted even better than what I purchased at Harry&David - 10/31/10

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  • Very Good
    1 of 1 people found this review helpful
    itīs so Mediterranean!!! - 9/27/10

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  • 1 of 2 people found this review helpful
    Sounds wonderful, will try...what do you serve it on? - 7/26/10

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  • Incredible!
    1 of 1 people found this review helpful
    This should always be in the fridge! - 5/9/10

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  • I'm not a huge fan of olives but it's worth a shot making this dish. I'll chop them up small. - 4/9/13

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  • haha, i came here to develop my vocabulary =) this pic is so meaningful :)) i study here so much - native (dietary) recipes are just so alike :)) your ingredients sometimes do not even resemble ours :)) i love that! - 3/26/13

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  • Very nice. I don't see where it makes 2 cups, but then perhaps I chopped it finer than was intended. I used kalamata olives so it was a bit darker and richer I think. I had it as a bedtime snack with toasted flax seed and soy sandwich rounds toasted. And a handful of grapes. - 10/21/12

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  • This will be a staple in the house from now on!!!!! - 10/16/12

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  • These R the classic ingreds, but many Italians change it to taste. Try it as part of trad. antipasti: Platters of yummy little dishes w great bread. Give UR guests small plates, wine & permission to pick away at the dishes. They'll chat & have a great time for AGES while U finish the mains! :) - 10/14/12

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  • 0 of 1 people found this review helpful
    I've heard from chefs on cookery programmes that you don't taste the "fish" when you use anchovies, it's really just another condiment. So it's good to hear that somewhere that's not a chef on TV!
    This sounds like something I want to have in my fridge. - 9/27/12

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  • There is no such thing as a bad Tapenade! - 9/27/12

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  • Silly question, but is the weight of the olives with or without the pits? I really want to make this! - 9/27/12

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  • I love briny, salty, savory toppings. This would be wonderful on a sandwich or on squash (instead of pasta). That reminds me: I have squash in the fridge! - 9/12/12

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  • 0 of 1 people found this review helpful
    Is there a substitute for anchovy paste? I just can't tolerate the thought. Some other salty option... Worcestershire sauce perhaps? - 4/17/12

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  • I love tapenade, and for some odd reason I had never tried making my own before coming across this recipe. (Added some sundried tomatoes to my mixture). - 4/13/12

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