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Olive Tapenade

You're a blender whir away from a traditional French condiment. Delicious served on crackers or with raw veggies.

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( 8 Ratings)

8 Ratings

5 Stars 88%

4 Stars 12%

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Member Reviews ( 5 )

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Prep Time 10 min
Total Time 10 min
Servings 14

Ingredients

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

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Directions

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.

EXPERT TIPS

Expert Tips

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 60
Calories from Fat: 55),

% Daily Value

Total Fat: 6g; 6%
(Saturated Fat 1g, 1% ),
Cholesterol: 0mg; 0%;
Sodium: 170mg; 170%;
Total Carbohydrate: 2g; 2%
(Dietary Fiber 1g 1% ),
Protein: 1g; 1%

% Daily Value*:

Vitamin A: 2%;
Vitamin C: 4%;
Calcium: 2%;
Iron: 2%;

Exchanges:

0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 5 Reviews View All

Posted 11/9/2010 1:46:56 PM REPORT ABUSE 3mommyboys said:

Rating:

I used pine nuts in place of walnuts and used one small jalepano. It is one of my fovorit "go to" recipes for parties. It looks as great as it taste. I serve it with bread or in a pinch will use triscuits.

This reply was: Helpful Inspiring

Posted 10/12/2009 6:08:17 PM REPORT ABUSE babetoto said:

Rating:

This is absolutely perfect. Used green and black olives and a little less olive oil. I took it to a party and everybody wanted the recipe. It was good served with a little cream cheese with it on a cracker or thin slice of Italian bread

This reply was: Helpful Inspiring

Posted 6/1/2009 11:55:15 AM REPORT ABUSE Ingrid987 said:

Rating:

Definitely use a food processor (used a blender when I did it and, over the course of 3 batches, got textures ranging from muddy to very chunky). Also might want to cut back on the oil a bit but you can make that call as you blend it. The flavor is phenomenal and this got rave reviews from the olive fiends at my dinner party. Rosemary offers a delightful flavor kick.

This reply was: Helpful Inspiring