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

    Total Time:

    Prep Time:

    Cook Time:

    24 hrs

    24 hrs

    0 mins

    Kittencalskitchen's Note:

    Original tapenade usually has black olives in it, I find that this is much better using green! Trust me, you won't be able to stop yourself from keeping your spoon out of this.Plan ahead this needs to chill overnight before serving, yeah right...I can say that you will have at least half of this eaten before the next day arrives LOL! This is fantastic on crostini or crackers. You can cut the recipe in half if desired.

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    Units: US | Metric


    1. 1
      In a processor combine olives, anchovies, garlic and capers; process using on/off turns until coarsley chopped.
    2. 2
      Add in the oil and process again until mixed.
    3. 3
      Add in the lemon juice and cayenne; process until combined.
    4. 4
      If you prefer a smoother tapenade, then process longer (I prefer a chunkier texure).
    5. 5
      Transfer tapenade to a bowl; cover and refrigerate overnight or up to 5 days.
    6. 6
      *NOTE* you can add in salt if desired but I don't think you will need to, as this is salty already.

    Ratings & Reviews:

    • on April 29, 2006


      I made a half recipe of this delicious tapenade and now I will have to make some more as we ate it all up by lunch. Bright, vibrant flavours. Everything works. Highly recommended. Great on baguette toasts or crostini.

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


    Nutritional Facts for Green Olive Tapenade

    Serving Size: 1 (823 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 814.5
    Calories from Fat 742
    Total Fat 82.4 g
    Saturated Fat 11.5 g
    Cholesterol 38.5 mg
    Sodium 5261.6 mg
    Total Carbohydrate 10.7 g
    Dietary Fiber 7.7 g
    Sugars 1.4 g
    Protein 15.7 g

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