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Easy Tapenade

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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 (g): fat g 4.5; Fat Calories (kcal): 40; Saturated Fat (g): sat fat g 0.5; Protein (g): protein g 0; Monounsaturated Fat (g): 3.5; Carbohydrates (g): carbs g 1; Polyunsaturated Fat (g): 0.5; Sodium (mg): sodium mg 135; Cholesterol (mg): cholesterol mg 0; Fiber (g): fiber g 0;

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