Photo: Giorgio Trovato
Best Tapenade Ever
10 ingredients
25 min
3 1/2 cups
openrecipes
"This recipe is wonderful served with a sliced baguette or plain crackers. It can also be mixed together with cream cheese and/or sour cream for a great vegetable dip, or tossed with pasta, potatoes or rice. Whenever I make this appetizer, I always get lots of requests for the recipe!"
Estimated Nutrition (whole recipe, rough)
344
Calories
8g
Protein
15g
Fat
53g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Banana | 1 medium (118g) | 105 |
| Artichoke | 1 medium (128g) | 60 |
| Bell Pepper | 1 medium (119g) | 31 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Capers | 1 tbsp (9g) drained | 2 |
| Basil | 5 leaves fresh (2.5g) | 1 |
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 pimiento-stuffed green olives
- 1/2 cup pitted black olives
- 1 (6 ounce) jar marinated artichoke hearts, undrained
- 2 hot banana peppers, seeded and cut into pieces
- 1 red bell pepper, seeded and coarsely chopped
- 2 cloves garlic, minced
- 2 tablespoons capers, drained and chopped
- 1/2 teaspoon dried basil
- 1 tablespoon lemon juice
- 1/4 cup olive oil
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