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Tapenade
Ingredients
- 1/2 cup pimiento-stuffed green olives
- 1/2 cup kalamata olives, pitted
- 1 tablespoon olive oil
- 1 tablespoon Dijon-style mustard
- 2 teaspoons balsamic vinegar
- 2 cloves garlic, minced
- 1/2 cup finely chopped, seeded tomato
- 2 tablespoons thinly sliced green onion
- 1 8 ounce loafbaguette-style French bread, cut into 1/2-inch slices and toasted
Directions
1. In a blender or food processor combine green olives, kalamata olives, olive oil, mustard, vinegar, and garlic. Cover and blend or process until nearly smooth, scraping down sides of container as necessary. Stir in tomato and green onion. Serve with bread slices. Makes 1 cup (about 24 to 30 appetizers).
Nutrition Facts
(Tapenade)
- Servings Per Recipe 24,
- cal. (kcal) 41,
- Fat, total (g) 2,
- carb. (g) 6,
- Monosaturated fat (g) 1,
- fiber (g) 1,
- pro. (g) 1,
- vit. A (IU) 49,
- vit. C (mg) 1,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 16,
- sodium (mg) 167,
- Potassium (mg) 24,
- calcium (mg) 10,
- iron (mg) 0,
- Starch () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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