Tapenade

Featured in the Honolulu Star-Bulletin on September 5, 2007.

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Ingredients:

Tapenade

  • 3 cups pitted Nicoise olives
  • 1 cup capers, drained
  • 1 tablespoon minced garlic
  • 18 anchovy fillets

Directions:

Place all ingredients in the bowl of a food processor; pulse until mixture is coarsely chopped. Makes 4 cups.

Approximate Nutrient Analysis per 1 Tablespoon serving:
20 calories, 2 g fat, 0 g saturated fat, 0 mg cholesterol, 225 mg sodium, 1 g carbohydrate, 0 g fiber, 0 g sugar, 1 g protein

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