Green Olive Tapenade
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 1 1/3 cups
- 1/8 teaspoon cayenne pepper
- 1/4 cup olive oil
- 1 1/2 teaspoons fresh lemon juice
- 2 large garlic cloves
- 1 10-ounce jar cured pitted green olives, well drained
- 1 2-ounce can anchovy fillets, well drained
- 1 teaspoon drained capers
- toasted bread slices
- Carbohydrate 11 g(4%)
- Cholesterol 18 mg(6%)
- Fat 39 g(60%)
- Fiber 4 g(16%)
- Protein 9 g(17%)
- Saturated Fat 6 g(28%)
- Sodium 2511 mg(105%)
- Calories 413
Preparation Combine olives, anchovies, garlic and capers in processor and puree until smooth. With machine running, slowly add oil and process until mixture resembles smooth paste, occasionally scraping down sides of work bowl. Mix in lemon juice and cayenne. Transfer tapenade to bowl. (Can be prepared 1 week ahead. Cover and refrigerate.) Serve tapenade with toasted bread slices.
Preparation Combine olives, anchovies, garlic and capers in processor and puree until smooth. With machine running, slowly add oil and process until mixture resembles smooth paste, occasionally scraping down sides of work bowl. Mix in lemon juice and cayenne. Transfer tapenade to bowl. (Can be prepared 1 week ahead. Cover and refrigerate.) Serve tapenade with toasted bread slices.
