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Black Olive Tapenade

Veggie.Lover's picture
Ingredients
  Black olives 1⁄2 Pound, stoned (225 Gram, Large Size)
  Shelled walnuts 1⁄2 Pound (225 Gram)
  Walnuts 1⁄2 Pound, shelled (225 Gram)
  Pickled capers 2 Ounce (Large Size)
  Hard boiled egg yolks 4
  Egg yolks 4 (Raw)
  Green chilli 1 Small
  Green chili 1 Small
  Garlic 2 Clove (10 gm)
  Grated nutmeg/Mace 1 Pinch
  Soy sauce 2 Tablespoon
  Wine vinegar 2 Tablespoon
  Yeast extract 1 Tablespoon
  Olive oil 2 Fluid Ounce (60 Milliliter)
  Dried tarragon 1 Pinch
  Raw cane sugar/Black treacle 1 Teaspoon
  Freshly ground black pepper To Taste
Directions

MAKING
1. In the blender bowl, tip in all the ingredients and mix well
2. Liquidize to a paste
3. Beat the mix well to blend the ingredients thoroughly

FINALIZING
4. Store in a refrigerator till required

SERVING
5. Serve the pate with toast fingers, crackers or as a filling for tomatoes and cucumbers.

TIP
As an alternative to blending, all the ingredients can be minced finely to a coarse paste and then mixed well. The same mix can be thinned down to form a dip by adding 4 fl oz (120 ml / 1/2 cup) whipped cream

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Side Dish
Method: 
Blending
Restriction: 
Vegetarian
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
2 Minutes
Ready In: 
7 Minutes

Rate It

Your rating: None
4.225
Average: 4.2 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4345 Calories from Fat 3572

% Daily Value*

Total Fat 423 g650.4%

Saturated Fat 48.2 g241.2%

Trans Fat 0 g

Cholesterol 740.3 mg246.8%

Sodium 4794.1 mg199.8%

Total Carbohydrates 100 g33.2%

Dietary Fiber 31.9 g127.6%

Sugars 18.5 g

Protein 94 g188.6%

Vitamin A 22.1% Vitamin C 56.6%

Calcium 57.6% Iron 95.8%

*Based on a 2000 Calorie diet

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Black Olive Tapenade Recipe