Olive-Artichoke Tapenade
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 43.8
- Total Fat: 4.0 g
- Cholesterol: 0.0 mg
- Sodium: 172.8 mg
- Total Carbs: 1.9 g
- Dietary Fiber: 0.5 g
- Protein: 0.4 g
View full nutritional breakdown of Olive-Artichoke Tapenade calories by ingredient
Introduction
I love tapenade, and was amazed when I discovered how easy it is to make. I vary the incredients depending on what I have on-hand, but the principal is the same...salty, savory, a little oil. To keep this lighter, I use less oil and add water as needed to help thin the tapenade.For a more mellow garlic flavor, toast the garlic on the stove first. I love tapenade, and was amazed when I discovered how easy it is to make. I vary the incredients depending on what I have on-hand, but the principal is the same...salty, savory, a little oil. To keep this lighter, I use less oil and add water as needed to help thin the tapenade.
For a more mellow garlic flavor, toast the garlic on the stove first.
Number of Servings: 16
Ingredients
-
1 can Black Olives, drained
1/2 Cup Green Olives, drained
1 Cup Artichoke Hearts, in brine (not marinated), drained
Garlic, 1-2 cloves, peeled and trimmed
Olive Oil, 2 tbsp
balsamic vinegar, 1-2 tablespoon
Directions
Makes 2 cups (16 2-tablespoon servings)
Process all ingredients in food processor until smooth. If needed, add water to thin.
For a chunkier tapenade, process in small batches, pulsing the processor.
Best if made ahead of time. Store in refrigerator in airtight container - will keep several days to weeks.
Number of Servings: 16
Process all ingredients in food processor until smooth. If needed, add water to thin.
For a chunkier tapenade, process in small batches, pulsing the processor.
Best if made ahead of time. Store in refrigerator in airtight container - will keep several days to weeks.
Number of Servings: 16