Photo: Mike Kenneally
Red and White Onion Tapenade
9 ingredients
3 steps
1⅓ cups (about 315 ml)
wikibooks
Estimated Nutrition (whole recipe, rough)
695
Calories
16g
Protein
16g
Fat
123g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Red Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Capers | 1 tbsp (9g) drained | 2 |
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 garlic clove
- 6 oz (160 g ) pitted Kalamata olives
- ⅓ cup (80 ml ) chopped white onions
- ⅓ cup (80 ml) chopped red onions
- 2 tbsp (30 ml) capers, rinsed and drained
- 1 tbsp (15 ml) grated lemon peel
- 1 tbsp (15 ml) fresh thyme leaves
- ¼ cup (60 ml) olive oil
- Toasted baguette or rustic bread slices
Directions
1
In food processor with motor running, drop in garlic and chop. Turn off motor and add olives, onions, capers, lemon peel and thyme. Pulse to chop to coarse consistency.
2
Add olive oil and pulse to just blend keeping texture in mixture.
3
Serve with toasted baguette or rustic bread slices.
Recipe sourced from
wikibooks