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Spanish Olive Tapenade

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Ingredients
  Spanish manzanilla olives 1 1⁄2 Cup (24 tbs), pitted
  Garlic 1 Clove (5 gm), finely chopped
  Capers 1 Teaspoon, drained
  Extra virgin spanish olive oil 1⁄4 Cup (4 tbs)
  Lemon juice 1 Teaspoon
  Cilantro leaves 2 Tablespoon, chopped
  Freshly ground black pepper To Taste
Directions

MAKING
1) In a food processor, combine the olives, garlic, and capers.
2) Process until just smooth.
3) With the processor running, slowly drizzle in the oil and lemon juice through the feed tube.
4) Now, process until blended well.

FINALIZING
5) Transfer the mixture to a bowl and fold in the cilantro and pepper.

SERVING
6) Let rest at room temperature for an hour, before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Spanish
Course: 
Side Dish
Method: 
Blending
Restriction: 
Vegetarian
Ingredient: 
Olive
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes

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4.27143
Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1108 Calories from Fat 972

% Daily Value*

Total Fat 113 g173.6%

Saturated Fat 39.2 g196.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 5715.7 mg238.2%

Total Carbohydrates 4 g1.4%

Dietary Fiber 1.2 g4.9%

Sugars 0.4 g

Protein 1 g2.5%

Vitamin A 40.6% Vitamin C 20.6%

Calcium 5.2% Iron 5%

*Based on a 2000 Calorie diet

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Spanish Olive Tapenade Recipe