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    You are in: Home / Recipes / Green and Black Olive Tapenade Recipe
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    Green and Black Olive Tapenade

    Total Time:

    Prep Time:

    Cook Time:

    5 mins

    5 mins

    0 mins

    papergoddess's Note:

    Tasty Olive paste to spread on crackers or baguettes. From the September 2002 Oprah magazine.

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    Units: US | Metric


    1. 1
      Mix all and refrigerate at least 3 hours.
    2. 2
      Serve with baguettes or crackers.

    Browse Our Top Spreads Recipes

    Ratings & Reviews:

    • on November 26, 2007


    • on March 31, 2007


      YUMMMM! I used two cans of black olives and the remains of every jar of specialty olives lurking in my fridge, so I ended up with about 2 1/2 cups of black and about 2/3 cup green. I used a dollop of anchovy paste and about a teaspoon of capers (again, the last bit in the jar). I probably also cut the olive oil in half. This turned out delicious and seems to be pretty forgiving. Thanks Papergoddess for a great recipe!

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    • on June 07, 2004


      Good stuff Papergoddess! I used a mix of kalamatas & sicilian. It was quite salty like that .....fine on the thick slices of sourdough I ate it on, but if I was going to eat it on crackers, I'd probably use canned black olives to cut the saltiness. Another thing I'd like to try is a smear of creamed cheese THEN the tapenade on bread. Or mixed w/cream cheese over pasta.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Green and Black Olive Tapenade

    Serving Size: 1 (538 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 498.5
    Calories from Fat 481
    Total Fat 53.5 g
    Saturated Fat 7.2 g
    Cholesterol 0.0 mg
    Sodium 1633.5 mg
    Total Carbohydrate 8.1 g
    Dietary Fiber 4.7 g
    Sugars 0.4 g
    Protein 1.4 g

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