Lauberge's Tapenade

Western.Chefs's picture

Aug. 06, 2010

Ingredients

Pitted olives 2/3 Pound (Calamata / Nicoise Olives)
Anchovy fillets, 6 , washed and patted dry
Small capers 1/4 Cup (4 tbs)
Olive oil 6 Tablespoon (Good Quality)
Lemon juice 1
Freshly ground pepper To Taste
Hot mustard 1/2 Teaspoon
Fresh cilantro 1 Teaspoon , chopped

Directions

In food processor whirl together the olives, anchovies, and capers until combined.

Add the oil, lemon juice, pepper from 6 full turns of the mill, mustard, and cilantro.

Mix well.

Recipe Summary

Nutrition Facts

Serving size Complete recipe

Calories 1401Calories from Fat 1233

 % Daily Value*

Total Fat 144 g221.5%

Saturated Fat 12 g60%

Trans Fat 0 g

Cholesterol

Sodium 5437 mg226.54%

Total Carbohydrates 30 g10%

Dietary Fiber %

Sugars 1 g

Protein 12 g24%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet