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This tapenade uses Mediterranean ingredients to make a delicious spread or dip for pita bread triangles.
Ingredients
- 1 ¾ cups whole, pitted kalamata olives
- 1 (2 ounce) can anchovy fillets, rinsed
- 3 tablespoons lemon juice
- 2 tablespoons capers
- 1 clove garlic, chopped
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh rosemary
- 4 tablespoons olive oil
Directions
Step 1
Place olives, anchovies, lemon juice, capers, garlic, thyme, and rosemary into a blender. Turn the blender on; drizzle in olive oil until a thick, chunky paste is formed, about 5 seconds.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 210 | |
| % Daily Value * | |
| Total Fat20g | 26% |
| Saturated Fat3g | 14% |
| Cholesterol6mg | 2% |
| Sodium1002mg | 44% |
| Total Carbohydrate5g | 2% |
| Dietary Fiber1g | 2% |
| Total Sugars0g | |
| Protein3g | |
| Vitamin C4mg | 20% |
| Calcium35mg | 3% |
| Iron1mg | 4% |
| Potassium55mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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