Black olive tapenade
A simple recipe from Provence, black olive tapenade is packed with heart-healthy nutrients and a ton of flavor.
Servings: 8
Calories: 76kcal
Equipment
- Food processor optional
Ingredients
- 4 oz black olives pitted (Niçoise or kalamata)
- 1 tbsp garlic minced fine
- 1/2 tbsp capers
- 4 anchovy fillets
- 1 tbsp fresh basil or oregano
- 1/2 tbsp freshly squeezed lemon juice
- 1/2 tsp Dijon mustard
- 1 tbsp extra virgin olive oil
Instructions
- Chop olives as fine as you can on your cutting board, then mash them with the blade of your knife to finish turning them into a rough paste. Place into a bowl.
- Do the same with anchovies, garlic and capers. Add to the bowl.
- Chop the herbs finely. Add to the bowl.
- Add mustard, lemon juice and olive oil. Mix with a spatula until well combined.
- Serve or refrigerate, covered until ready to use.
Nutrition
Calories: 76kcal | Total Carbohydrate: 2g | Protein: 1g | Total Fat: 8g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 479mg | Potassium: 12mg | Dietary Fiber: 1g | Total Sugars: 1g | Vitamin A: 130IU | Vitamin C: 1.1mg | Calcium: 18mg | Iron: 0.2mg