My Recipe Box

Easy Tapenade


Yields one scant cup.

  • by from Fine Cooking
    Issue 99

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

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.

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

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