Black Olive Tapenade

Veggie.Lover's picture

Jul. 24, 2011


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



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


4. Store in a refrigerator till required


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


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
Cook Time: 2 Minutes
Ready In: 2 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 4345Calories from Fat 3572

 % Daily Value*

Total Fat 423 g650.8%

Saturated Fat 48 g240%

Trans Fat 0 g


Sodium 4794 mg199.75%

Total Carbohydrates 100 g33.3%

Dietary Fiber 31 g124%

Sugars 18 g

Protein 94 g188%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet