Publisher Photo
Publisher Photo
“This recipe offers an excellent way to create elegant and full-flavored appetizers,” writes Teresa Spencer from Oconomowoc, Wisconsin. “It’s perfect with wine and other drinks."
MAKES:
14 servings
TOTAL TIME:
Prep/Total Time: 10 min.
MAKES:
14 servings
TOTAL TIME:
Prep/Total Time: 10 min.

Ingredients

  • 1/3 cup olive oil
  • 1-1/2 teaspoons lemon juice
  • 2 anchovy fillets
  • 1 garlic clove, peeled
  • 1/4 teaspoon pepper
  • Dash sugar
  • Dash salt
  • 2 cups pimiento-stuffed olives
  • 14 slices French bread (1/2 inch thick), toasted

Directions

In a food processor, combine the first seven ingredients; cover and process until smooth. Add olives; cover and pulse until coarsely chopped. Serve with toasted French bread. Yield: 1-3/4 cups.
Originally published as Green Olive Tapenade in Light & Tasty

Nutritional Facts

1 each: 116 calories, 9g fat (1g saturated fat), 0 cholesterol, 512mg sodium, 8g carbohydrate (0 sugars, 0 fiber), 1g protein.

  • 1/3 cup olive oil
  • 1-1/2 teaspoons lemon juice
  • 2 anchovy fillets
  • 1 garlic clove, peeled
  • 1/4 teaspoon pepper
  • Dash sugar
  • Dash salt
  • 2 cups pimiento-stuffed olives
  • 14 slices French bread (1/2 inch thick), toasted
  1. In a food processor, combine the first seven ingredients; cover and process until smooth. Add olives; cover and pulse until coarsely chopped. Serve with toasted French bread. Yield: 1-3/4 cups.
Originally published as Green Olive Tapenade in Light & Tasty

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