Olive Tapenade Recipe

Publisher Photo
To tie into the Mediterranean feel of this Easter dinner, we created these easy appetizers. The salty tapenade pairs well with the toasted baguette slices.—Taste of Home Test Kitchen
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:15 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 15 servings

Ingredients

  • 1 tablespoon capers, drained
  • 2 teaspoons olive oil
  • 1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
  • 1 teaspoon lemon juice
  • 1/2 teaspoon anchovy paste
  • 1/8 teaspoon pepper
  • 20 Greek olives, pitted and finely chopped
  • 15 slices French bread baguette (1/4 inch thick), toasted

Nutritional Facts

1 baguette slice with 2 teaspoons tapenade equals 52 calories, 3 g fat (trace saturated fat), 1 mg cholesterol, 154 mg sodium, 6 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

Directions

  1. In a small bowl, combine the first six ingredients. Add olives; toss to coat. Serve with baguette slices. Yield: 15 appetizers.
Originally published as Olive Tapenade in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p158

Nutritional Facts

1 baguette slice with 2 teaspoons tapenade equals 52 calories, 3 g fat (trace saturated fat), 1 mg cholesterol, 154 mg sodium, 6 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

Reviews for Olive Tapenade

AVERAGE RATING
   (0)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT