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

    Total Time:

    Prep Time:

    Cook Time:

    5 mins

    5 mins

    0 mins

    R. Warren Meddoff's Note:

    This is my rendition of the "caviar of Provence" I recommends that you "muddle" the garlic cloves rather than chop them in the food processor. This is best done with a mortar and pestle. This procedure releases the wonderful garlic flavor.

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    Ingredients:

    Serves: 4

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Drain the olives well. In a food processor fitted with the metal blade, process the olives until finely chopped. Place the garlic and anchovies in a mortar and pound into a paste with the pestle.
    2. 2
      In a mixing bowl, whisk together the garlic/anchovies, cheese and olive oil well. Stir in the olives. Refrigerate several hours before serving. Since the oil has a habit of rising to the top, stir the mixture well before serving.

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    Ratings & Reviews:

    • on July 08, 2011

      45

      Very salty, but it was wonderful in the muffaletta panini I made. I think I just need to get some pita chips to help cut down on the saltiness of it.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 19, 2010

      45

      This was very tasty stuff, and a new kind of recipe for me. I made it pretty much exactly as written, even down to the Lindsay brand olives. This was also the first time I'd ever made a recipe using achovies. I even bought a new mortar and pestle made of marble for this, since my wooden one is not supposed to be good for wet ingredients. The results aren't terribly attractive, but they taste great (I had it on water crackers).

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

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    Nutritional Facts for Olive Tapenade

    Serving Size: 1 (88 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 416.7
     
    Calories from Fat 407
    97%
    Total Fat 45.2 g
    69%
    Saturated Fat 6.2 g
    31%
    Cholesterol 1.7 mg
    0%
    Sodium 387.3 mg
    16%
    Total Carbohydrate 3.9 g
    1%
    Dietary Fiber 1.4 g
    5%
    Sugars 0.0 g
    0%
    Protein 1.1 g
    2%

    The following items or measurements are not included:

    pecorino romano cheese

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