Total time: 15 minutes | Serves 6 t 8
Note: This recipe is adapted from "Lulu's Provencal Table" by Richard Olney.
- 1/2 pound large Greek-style black olives, pitted
- 2 salted anchovies, rinsed and filleted, or 4 fillets
- 3 tablespoons capers
- 1 garlic clove, peeled and pounded to a paste with a pinch of coarse salt
- Small pinch of cayenne
- 1 teaspoon tender young savory leaves, finely chopped, or a pinch of crumbled dry savory leaves
- 1/4 cup olive oil
Step 1In a food processor, reduce the olives, anchovies, capers, garlic, cayenne and savory to a coarse puree. Add the olive oil and process only until the mixture is homogenous — a couple of rapid whirs. This makes about 1¼ cups tapenade.
Each of 8 servings:
103 calories; 1 gram protein; 2 grams carbohydrates; 0 fiber; 11 grams fat; 1 gram saturated fat; 1 mg cholesterol; 0 sugar; 364 mg sodium.
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