You are here

Olive & Roasted Red Pepper Tapenade Recipe by Luci Lock

mercola's picture
Natural health physician and founder Dr. Joseph Mercola shares a video of Luci Lock who demonstrates a simple and lightening-quick tapenade recipe using olives and freshly roasted peppers.
  Olives 3⁄4 Cup (12 tbs) (Black and green olives)
  Red peppers 3⁄4 Cup (12 tbs), roasted and chop
  Garlic cloves 2
  Oregano sprig 1 Small

1. In a small blender, add the olives, roasted red pepper, garlic cloves and oregano sprig.
2. Blend well together to the kind of consistency you want- chunky, coarse or smooth.
3. Pour the Tapenade into a bowl.

4. Serve along with crackers or strips of celery or carrots.

Things You Will Need

Recipe Summary

Difficulty Level: 
Very Easy
Preparation Time: 
10 Minutes

Rate It

Your rating: None
Average: 4.3 (3 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 221 Calories from Fat 145

% Daily Value*

Total Fat 14 g21.8%

Saturated Fat 0.12 g0.58%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1261.6 mg52.6%

Total Carbohydrates 20 g6.8%

Dietary Fiber 8.3 g33.1%

Sugars 4.9 g

Protein 2 g3.8%

Vitamin A 85.7% Vitamin C 244%

Calcium 19.4% Iron 35.7%

*Based on a 2000 Calorie diet


Olive & Roasted Red Pepper Tapenade Recipe By Luci Lock Recipe Video