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

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • 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.

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    • on October 06, 2002

      Papergoddess, this was such a hit at my lunch today! Everyone loved it and it went very well with the bread that I made. Thanks for such a wonderful recipe!!!

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    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
    96%
    Total Fat 53.5 g
    82%
    Saturated Fat 7.2 g
    36%
    Cholesterol 0.0 mg
    0%
    Sodium 1633.5 mg
    68%
    Total Carbohydrate 8.1 g
    2%
    Dietary Fiber 4.7 g
    19%
    Sugars 0.4 g
    1%
    Protein 1.4 g
    2%

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