Olive Tapenade
(66)
  • Minutes to Prepare:
  • Number of Servings: 16
Ingredients
2 oz black olives3 oz green olives2 cloves garlic, minced5 anchovy fillets, rinsed and mashed or 1 t anchovy paste2 T capers, rinsed1 t olive oil1/4 t black pepper, cracked1/2 lemon, juiced
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)
Servings Per Recipe: 16
Nutritional Info 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

Member Reviews
  • CD4519295
     I left out the anchovies and added some mushrooms. It was still very yummy. - 2/13/10
  • MSTUPELO
     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
  • DIY_DREAM
     Really great tapenade--totally fancy restraunt quality. Only problem is sticking to the serving size! - 1/24/10
  • SOCPAGE
     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
  • CD1471954
     No Anchovy's or Capers for me. I stick with just olives, garlic and feta cheese. A must for parties. - 12/24/10
  • SUGARSMOM2
     love this on new york style bagels crisps. - 10/30/10
  • GIANTS80
     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
  • NONOOLSON
     I mixed this recipe with an artichoke heart tapenade and it was just wonderful. - 12/28/10
  • BAYOUBAY
     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
  • LIZZIEGEE13
     yummy.... just a little salty. - 11/1/10
  • JODIEFAYE
     It tasted even better than what I purchased at Harry&David - 10/31/10
  • ZENALIA
     itīs so Mediterranean!!! - 9/27/10
  • DAJIANA
     Sounds wonderful, will try...what do you serve it on? - 7/26/10
  • DDECAUSSIN
     This should always be in the fridge! - 5/9/10
  • ALEPEQUIJADA
     Great! - 3/5/21
  • CHERYLHURT
     Excellent - 10/3/20
  • SISTERPRETTY
     Interesting... - 9/17/20
  • REDROBIN47
     I'd like to try this but would leave out the anchovies as I am allergic to them. Otherwise, sounds good. - 7/7/20
  • SRIVERS1
     So good.Made this again the other night when we had a few friends over. Everyone loved it. - 12/6/19
  • PICKIE98
     Ix-nay on the capers and fish:used mushrooms and more olives. YUM! - 10/21/19
  • ROBBIEY
     I am not sure about the capers, but looks tasty - 10/21/19
  • CD4114015
     Thanks - 10/20/19
  • CD1987279
     great flavors - 10/17/19
  • ETHELMERZ
     Ok, I guess - 10/16/19
  • EVIE4NOW
     way too salty for me. - 10/2/19



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