Green Olive Tapenade
Quick, easy and tasty, we spread it over our sandwich bread when we make sandwiches, and it never lets us disappointed.
Yield
6 servingsPrep
3 minCook
0 minReady
5 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
green olives
pitted |
|
| 1 | tablespoon |
capers
drained |
|
| 1 | clove |
garlic
|
|
| 1 ½ | tablespoon |
lemon juice
fresh, or to taste |
|
| 2 | tablespoons |
olive oil
or as needed |
|
| 1 | x |
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
green olives
pitted |
|
| 15 | ml |
capers
drained |
|
| 1 | clove |
garlic
|
|
| 23 | ml |
lemon juice
fresh, or to taste |
|
| 3E+1 | ml |
olive oil
or as needed |
|
| 1 | x |
black pepper
to taste |
*
|
Directions
Purée all the ingredients in a food processor except the olive oil first.
Then add the olive oil in a thin stream until a spreadable paste is achieved.
Note: It is served with meat, fish, vegetables, or on toasted bread.
Tapenade can also be used as a filling.
Take a paillard, (a thin slice of meat), such as a cutlet or a chicken breast that you've pounded thin, roll it with a tapenade stuffing and then sauté.
