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Olive Tapenade

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  • Prep 10 min
  • Total 10 min
  • Servings 14
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You're a blender whir away from a traditional French condiment. Delicious served on crackers or with raw veggies.
By Betty Crocker Kitchens
Updated Jan 30, 2006
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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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Tapenade comes from Provence in France and is a condiment made from capers, anchovies, ripe olives, olive oil, lemon juice and seasonings.
  • tip 2
    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

60 Calories, 6g Total Fat, 1g Protein, 2g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
60
Calories from Fat
55
Total Fat
6g
0%
Saturated Fat
1g
0%
Cholesterol
0mg
0%
Sodium
170mg
0%
Total Carbohydrate
2g
0%
Dietary Fiber
1g
0%
Protein
1g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
4%
4%
Calcium
2%
2%
Iron
2%
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;
*Percent Daily Values are based on a 2,000 calorie diet.
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