| 1 1/2 | cups pitted kalamata or ripe olives |
| 1/4 | cup chopped walnuts |
| 3 | tablespoons olive or vegetable oil |
| 3 | tablespoons capers, drained |
| 1 1/2 | teaspoons fresh rosemary leaves |
| 1 | teaspoon Italian seasoning |
| 2 | cloves garlic |
| Chopped red bell pepper, if desired |
| Assorted crackers, if desired |
| 1. | Place all ingredients except bell pepper and crackers in food processor or blender. Cover and process, using quick on-and-off motions, until slightly coarse. |
| 2. | Spoon into serving dish. Sprinkle with bell pepper. Serve with crackers. |
|
| Tapenade comes from Provence in France and is a condiment made from capers, anchovies, ripe olives, olive oil, lemon juice and seasonings. |
|
| Capers are the flower buds of a shrub that grows around the Mediterranean. The buds are dried and then pickled in a vineger brine. Capers enliven sauces and are especially delicious with many fish and veal dishes. |
Nutrition Information:
60 ( 55); 6g ( 1g, ncg); 0mg; 170mg; 2g ( 1g, ncg); 1g 2%; 4%; 2%; 2% 0 ; 0 ; 1 nc