Photo: Mike Kenneally
Tapenade Recipe
11 ingredients
15 min
About 1 cup
openrecipes
An easy recipe for a condiment made with olives, anchovies, capers, herbs, Dijon mustard, and lemon juice.
Estimated Nutrition (whole recipe, rough)
366
Calories
31g
Protein
25g
Fat
8g
Carbs
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Anchovy | 100g | 210 |
| Olive Oil | 1 tbsp (14g) | 119 |
| 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 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Capers | 1 tbsp (9g) drained | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 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 1/3 cups pitted brine-cured black olives , such as kalamata (about 7 ounces)
- 4 oil-packed anchovy fillets, drained (optional)
- 2 tablespoons capers , drained
- 2 tablespoons olive oil
- 3 large garlic cloves , peeled
- 1/2 cup loosely packed Italian parsley or basil leaves (or a mix of both)
- 1/2 teaspoon fresh thyme leaves
- 2 teaspoons Cognac or brandy
- 1 teaspoon Dijon mustard
- 1 teaspoon freshly squeezed lemon juice
- Pinch of freshly 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 chow ·
Recipe sourced from
openrecipes