Tapenade recipe

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Ingredients

1 clove garlic, chopped
1 ¾ cups whole, pitted kalamata olives
1 (2 ounce) can anchovy fillets, rinsed
2 tablespoons capers
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
3 tablespoons lemon juice
4 tablespoons olive oil

Nutrition Info

209.5 calories
carbohydrate: 4.7 g
cholesterol: 6.4 mg
fat: 20.1 g
fiber: 0.5 g
protein: 2.9 g
saturatedFat: 2.7 g
servingSize: -
sodium: 1002.3 mg
sugar: 0.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine garlic, olives, anchovies, capers, thyme, rosemary and lemon juice in an electric blender. Slowly drip the olive oil into the blender while you are blending the ingredients together. Blend until a paste is formed.

Recipe Yield

6 servings

Recipe Note

Classic Mediterranean dish using black (preferably Kalamata) olives. This dip is great with pita bread triangles.

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