Photo: Mike Kenneally
Olive Tapenade with Crudités
12 ingredients
openrecipes
Originating in the Provence region of France, tapenade is a thick spread made from olives, anchovies, garlic and other ingredients. Serve it with pita wedges and crudités for a simple appetizer, or use it to make our Grilled Vegetable and Cheese Panini (see related recipe at left).
Estimated Nutrition (whole recipe, rough)
356
Calories
30g
Protein
24g
Fat
7g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Anchovy | 100g | 210 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Cognac | not in our table | 0 |
| Brandy | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 cups pitted mild brine-cured olives, such
- as Kalamata or black niçoise, or a combination
- 2 Tbs. roughly chopped anchovy fillets
- 1 1/2 Tbs. coarsely chopped fresh flat-leaf
- parsley
- 2 garlic cloves, finely chopped
- 1 1/2 Tbs. cognac or brandy
- 1 1/2 Tbs. fresh lemon juice
- 1/2 tsp. freshly ground white pepper
- 1/4 cup extra-virgin olive oil
- Pita wedges for serving
- Assorted crudités for serving
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes