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Tapenade Dip

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  Imported black olives 1⁄2 Cup (8 tbs), pitted (Alfonso Or Kalamata)
  Green olives 1⁄4 Cup (4 tbs), pitted (Sicilian)
  Anchovy fillets 4
  Garlic 1 Clove (5 gm)
  Capers 2 Tablespoon (Drained)
  Tuna 2 Tablespoon (Drained)
  Lemon juice 1 Tablespoon
  Basil leaves 1 Cup (16 tbs), rinsed and patted
  Olive oil 1⁄4 Cup (4 tbs)
  Mayonnaise 1⁄4 Cup (4 tbs)

Combine black and green olives, anchovy fillets, garlic, capers, tuna, lemon juice and basil in the bowl of a food processor fitted with a steel blade.
Process until smooth.
With the motor still running, dribble in the oil to make a thick, fluffy sauce.
For a lighter sauce, ideal for raw vegetables, blend in the mayonnaise.
Taste, and correct seasoning.
Scrape dip into a bowl and cover.
Refrigerate until ready to serve.
Tapenade will keep, refrigerated, for 1 week

Recipe Summary

Difficulty Level: 

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Average: 4.3 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1219 Calories from Fat 1087

% Daily Value*

Total Fat 124 g190.7%

Saturated Fat 11.8 g58.9%

Trans Fat 0 g

Cholesterol 75.2 mg25.1%

Sodium 3351.8 mg139.7%

Total Carbohydrates 16 g5.4%

Dietary Fiber 1.9 g7.5%

Sugars 0.5 g

Protein 15 g30.7%

Vitamin A 38.5% Vitamin C 23.1%

Calcium 27% Iron 8.1%

*Based on a 2000 Calorie diet

Tapenade Dip Recipe