Provençal green olive tapenade
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 600 | grams | Green; (or black) olives, |
| ; pitted | ||
| 80 | grams | Anchovies; well drained |
| 4 | larges | Garlic cloves |
| 1 | tablespoon | Capers; rinsed and drained |
| A lemon; juice of | ||
| ¼ | teaspoon | Cayenne pepper; up to 1/2, up to |
| ¼ | cup | Finely chopped parsley |
| Up to a cup of olive oil | ||
Directions
Puree the pitted olives, anchovies, garlic and capers until finely chopped then drizzle the olive oil through the feed tube as the machine continues to puree, stopping when the tapenade has reached the desired consistency.
Mix in the lemon juice and cayenne pepper and arrange on a plate, decorated with parsley.
Serve with toasted slices of bread or crackers.
Converted by MC_Buster.
Per serving: 188 Calories (kcal); 8g Total Fat; (38% calories from fat); 24g Protein; 4g Carbohydrate; 68mg Cholesterol; 3014mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.