Photo: Ernest Porzi
Feta Tapenade
10 ingredients
10 min
3 1/2 cups
openrecipes
"A delicious olive and feta mixture great as an appy or at party as a spread. Traditionally tapenade is made without feta cheese, so you can remove the feta and replace with an even mixture of Kalamata and green olives."
Estimated Nutrition (whole recipe, rough)
476
Calories
37g
Protein
34g
Fat
9g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Anchovy | 100g | 210 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
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
- 2 cups pitted Kalamata olives, drained
- 1 cup pitted green olives, drained
- 1/4 cup fresh lemon juice
- 1 (2 ounce) can anchovy fillets, rinsed
- 2 cloves garlic
- 2 teaspoons chopped fresh thyme
- 2 teaspoons chopped fresh rosemary
- 1/2 cup extra-virgin olive oil
- 1 cup crumbled feta cheese
- 1/2 teaspoon ground black pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes