Tapenade
Whether spread on sandwiches or served alongside roasts, this classic Provençal condiment of pummeled olives is always handy and delicious. However, it's during cocktail hour, when served simply with croutons, that people seem to love it best. A food processor replaces the traditional mortar and pestle for faster results. Refrigerate for up to a week.
- Preparing Time: -
- Total Time: -
- Served Person: Makes 1 1/2 cups
French
Mediterranean
Condiment/Spread
Fish
Olive
Side
No-Cook
Quick & Easy
Fall
Thyme
Clove
Capers
Sugar Conscious
Pescatarian
Paleo
Dairy Free
Wheat/Gluten-Free
Peanut Free
Tree Nut Free
Soy Free
No Sugar Added
Kosher
- 1/8 teaspoon cayenne pepper
- 4 tablespoons olive oil
- 1/4 teaspoon grated orange zest
- 1 garlic clove, peeled
- Carbohydrate 7 g(2%)
- Cholesterol 5 mg(2%)
- Fat 27 g(41%)
- Fiber 4 g(15%)
- Protein 3 g(6%)
- Saturated Fat 4 g(19%)
- Sodium 887 mg(37%)
- Calories 268
Preparation Place all the ingredients except the olive oil in the work bowl of a food processor. Pulse to blend. Add the oil and pulse a few more times to form a cohesive but still coarse paste. The Balthazar Cookbook Clarkson Potter
Preparation Place all the ingredients except the olive oil in the work bowl of a food processor. Pulse to blend. Add the oil and pulse a few more times to form a cohesive but still coarse paste. The Balthazar Cookbook Clarkson Potter
