Recipes and Cooking Olive Tapenade 5.0 (1) Add your rating & review Use this sophisticated topper to make your hot dogs fancy, as part of a charcuterie board, even atop a succulent cut of beef. As long as you love olives, this tapenade recipe can go on most anything. By Annie Krumhardt Published on June 4, 2019 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Total Time: 20 mins Servings: 24 Yield: 1 1/2 cups Jump to Nutrition Facts Ingredients ¾ cup pitted green olives ¾ cup pitted Kalamata olives ¼ cup pitted oil-cured black olives 3 tablespoon olive oil 1 tablespoon drained capers 1 tablespoon balsamic vinegar 1 ½ teaspoon Dijon-style mustard 1 anchovy fillet (optional) 1 clove minced garlic 1 ½ teaspoon snipped fresh herbs, such as parsley, thyme, oregano, and/or rosemary Directions In a food processor or blender combine 3/4 cup each pitted green olives and pitted Kalamata olives, 1/4 cup pitted oil-cured black olives, 3 tablespoons olive oil, 1 tablespoon each drained capers and balsamic vinegar, 1 1/2 teaspoons Dijon-style mustard, 1 anchovy fillet (if desired), and 1 clove minced garlic.Pulse until finely chopped, stopping to scrape down sides as necessary. Stir in 1 1/2 teaspoons snipped fresh herbs, such as parsley, thyme, oregano, and/or rosemary. Store in the refrigerator up to 1 week or freeze up to 3 months. Makes 1 1/2 cups. Artichoke and Dried Tomato Tapenade Prepare as directed, except substitute one 9-oz. pkg. frozen artichoke hearts, thawed and coarsely chopped, for the Kalamata olives and black olives, and substitute lemon juice for the balsamic vinegar. Add 1 cup snipped, drained oil-pack dried tomatoes to the mixture before processing or blending. Makes 4 cups.Per 1 Tbsp.: 27 cal., 3 g fat (0 g sat. fat), 0 mg chol., 97 mg sodium, 1 g carb., 1 g fiber, 0 g pro. Orange-Scented Almond Tapenade Prepare as directed, except substitute 1 cup slivered almonds, toasted (tip, page 000) for the green olives. Add 1 Tbsp. orange zest and 2 Tbsp. orange juice to the mixture before processing or blending. If desired, garnish with orange zest slivers. Makes 3 1/2 cups.Per 1 Tbsp.: 36 cal., 3 g fat (0 g sat. fat), 0 mg chol., 75 mg sodium, 1 g carb., 1 g fiber, 0 g pro. Rate it Print Nutrition Facts (per serving) 29 Calories 3g Fat 1g Carbs Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 29 % Daily Value * Total Fat 3g 4% Sodium 146mg 6% Total Carbohydrate 1g 0% Vitamin C 0.2mg 1% Calcium 4mg 0% Iron 0.1mg 1% Potassium 4mg 0% Folate, total 0.3mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.