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    You are in: Home / Recipes / Green & Black Olive Tapenade (Low-oil) Recipe
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    Green & Black Olive Tapenade (Low-oil)

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    Analisa's Note:

    Yummy and low in added oil, you and your guests will love this spread.

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    Units: US | Metric


    1. 1
      Empty the black olives into a strainer to drain completely, then put into food processor.
    2. 2
      Repeat above step with pimiento stuffed green olives, then the capers (be sure to rinse the capers while they are in the strainer, or they will add too much salt).
    3. 3
      Put the lemon juice into a small bowl and press the garlic cloves into the juice.
    4. 4
      Add to the processor bowl.
    5. 5
      Add the remaining ingredients to the processor bowl: anchovy paste (or chopped anchovy), parmesan, oregano, basil,& fresh ground pepper.
    6. 6
      Cover& pulse until coarsely chopped.
    7. 7
      While processing at low speed, add the tablespoon of olive oil, use more if you wish, but I have found the one tablespoon sufficient, and it cuts down on the fat of the spread.
    8. 8
      A delicious addition to this recipe is 6-8 sun dried tomatoes packed in oil.
    9. 9
      Pat excess oil off with a paper towel& add with the olives.
    10. 10
      Serve with toast, crackers, foccacia, or even use to cook with.
    11. 11
      It is wonderful with Havarti cheese, too!

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    Nutritional Facts for Green & Black Olive Tapenade (Low-oil)

    Serving Size: 1 (68 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 136.0
    Calories from Fat 103
    Total Fat 11.4 g
    Saturated Fat 3.2 g
    Cholesterol 11.8 mg
    Sodium 847.4 mg
    Total Carbohydrate 3.9 g
    Dietary Fiber 1.6 g
    Sugars 0.3 g
    Protein 5.7 g

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