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Easy Tapenade

Yield: Yields one scant cup.

Extra tapenade is delicious on crostini or spread on sandwiches.


  • 1/2 cup pitted Niçoise or Kalamata olives
  • 2 Tbs. fresh lime juice
  • 2 anchovy fillets, rinsed
  • 1 medium shallot, quartered and peeled
  • 1 large clove garlic, quartered and peeled
  • 1/4 cup extra-virgin olive oil
  • 3 Tbs. finely chopped fresh flat-leaf parsley
  • Kosher salt and freshly ground black pepper

Nutritional Information

  • Nutritional Sample Size per 1 Tbs.
  • Calories (kcal) : 45
  • Fat Calories (kcal): 40
  • Fat (g): 4.5
  • Saturated Fat (g): 0.5
  • Polyunsaturated Fat (g): 0.5
  • Monounsaturated Fat (g): 3.5
  • Cholesterol (mg): 0
  • Sodium (mg): 135
  • Carbohydrates (g): 1
  • Fiber (g): 0
  • Protein (g): 0


  • Put the olives, lime juice, anchovies, shallot, and garlic in a food processor and process until smooth, about 20 seconds. With the machine running, slowly add the olive oil through the feed tube and process until you have a smooth paste. Stir in the parsley and season to taste with salt and pepper.


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