breadcrumb

Tapenade

Servings

16

Serving size

1 Tbsp.
COOKING TIME
30 Minutes

This recipe can be multiplied and keeps well for about 2 weeks in the fridge if sealed tightly.

Tapenade

Ingredients

60 small Green olives (pitted kalamata olives)
3 Tbsp., drained Capers
1 Tbsp. Lemon juice
2 Tbsp. Olive oil
1/4 tsp., ground Black pepper

Instructions

Place olives, capers, lemon juice, olive oil and pepper in a blender or small food chopper and process until smooth.

Chill.
Print Icon Print Recipe

Would you like to print or download the document?

Add To My Recipe Box

Special Diet Information

Click on the icon for information.

blackfire greenfire blackbottle greenbottle blackVitamin greenVitamin blackstick greenstick blackblub greenbulb

GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may with to avoid it.

Lactose

This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.

Sodium

This is a low sodium recipe.

Recipe Notes

Forget butter on your bread at dinner. If you are going to spread some fat spread this stuff. This is so high in the good fats and virtually no saturated fat. And there is soooo much more flavor!

"The whole Mediterranean... the wine, the ideas... seems to ride in the sour pungent taste of those black olives... A taste older than meat, older than wine. A taste as old as cold water."

Lawrence Durrell, Author