Black Olive Tapenade

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

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SKILL LEVEL	about 1 cup

Ingredients

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

Instructions

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

Calories

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

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Black Olive Tapenade

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