Black Olive Tapenade


Many stores sell good olives in bulk, look for the freshest available.

-- Serves
SKILL LEVEL about 1 cup
2 cups good quality black olives (such as nicoise, kalamata) pitted, rinsed and patted dry
1/4 cup Mazola® RightBlend® Oil
1 tablespoon small capers, rinsed and patted dry
2 anchovy filets, rinsed and patted dry
2 teaspoons fresh lemon juice
2 cloves fresh garlic, peeled and sliced
Salt and pepper, to taste
Place all ingredients into the bowl of a food processor and pulse until finely chopped.  Do not puree. 

Serve at room temperature; cover and store in the refrigerator for up to 2 weeks.

Serving Suggestion:  Try this delicious tapenade as an appetizer with bread or crackers, as a sandwich spread or a condiment with grilled meats.
Nutrition Facts
Valeur nutritive

Per Serving / Par portion
Fat / Lipides  0 g
Saturated / saturés   g
Carbohydrate / Glucides   g
Fibre / Fibres   g
Sugars / Sucres   g
Cholesterol / Cholestérol   mg
Protein / Protéins   mg
Sodium   mg
Potassium   mg
Calcium   mg
Iron / Fer   mg

LEAVE A review



To comment on a recipe, please login or register.


Be the first to get new recipes, tips and videos.
Be the first to get new recipes, tips and videos.

Related Recipes