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Scott Phillips

Yield: Yields about 1 cup

Any type of olive can be used to make tapenade, but brine-cured black olives are the usual choice. For an especially robust tapenade, try a combination of half oil-cured and half brine-cured black olives.

Ingredients

  • 1/2 lb. (1-1/2 cups) pitted black or green olives (such as Kalamata, Niçoise, or green Sicilian), rinsed and drained
  • 2 Tbs. capers, rinsed and drained
  • 3 anchovy fillets, rinsed and patted dry
  • 1 medium clove garlic, smashed and peeled
  • 1 tsp. Dijon mustard
  • 1-1/2 Tbs. fresh lemon juice
  • 1 Tbs. extra-virgin olive oil
  • 1 Tbs. finely chopped fresh flat-leaf parsley

Nutritional Information

      Nutritional Sample Size per 1 Tbs.
      Calories (kcal) : 70
      Fat Calories (kcal): 50
      Fat (g): 5
      Saturated Fat (g): 1
      Polyunsaturated Fat (g): .5
      Monounsaturated Fat (g): 4
      Cholesterol (mg): 5
      Sodium (mg): 580
      Carbohydrates (g): 2
      Fiber (g): 0
      Protein (g): 3

Preparation

  • Put the olives, capers, anchovies, garlic, and mustard in a food processor and pulse until smooth. With the motor running, add the lemon juice and oil. Transfer to a bowl and stir in the parsley and 1/4 tsp. pepper.

Make Ahead Tips

Tapenade can be refrigerated in an airtight container for up to 1 month.

Reviews

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Reviews

  • CookPilates | 09/29/2011

    I love this tapenade! Easy to make and a wonderful blend of flavor. Great with pita or fresh veggies. My favorite way to eat it @ breakfast is in a pita with arugula and an egg.

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