Black olive tapenade
A simple recipe originating from Marseille in Provence, made of olives, anchovies, capers and garlic, tapenade is packed with heart-healthy nutrients and taste. It is versatile and will keep for a couple of weeks in the refrigerator. Pour yourself a glass of Provence rosé wine while you make a batch and get ready for a trip to la Belle France!
- Combine all ingredients in the bowl of the food processor fitted with a metal blade. Process in pulse mode, stopping to scrape down the sides as needed, until you have an even coarse paste (it will take you about a minute total). Transfer to a bowl and refrigerate, covered, until ready to use.
Do not used canned olives or you will be disappointed with the outcome… You can experiment with a variety of olives, oil cured, dry cured or in brine. I find that the Kalamata olives from my grocery store’s olive bar work well when I don’t have the luxury of having petite nicoise olives on hand. You can add sundried tomatoes to it, and play with different herbs depending on what you have on hand… Serve as a spread on toasted French or Italian bread, on crackers, as a dip with pita chips or vegetables, as a topping for fish or grilled meat, mixed into pasta, swirled into mashed potatoes, as a sandwich spread…. the possibilities are endless!
Calories: 76kcal | Carbohydrates: 2g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 479mg | Potassium: 12mg | Fiber: 1g | Sugar: 1g | Vitamin A: 130IU | Vitamin C: 1.1mg | Calcium: 18mg | Iron: 0.2mg
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