Olive & Roasted Red Pepper Tapenade Recipe by Luci Lock Recipe Video
Ingredients
| Olives | 3⁄4 Cup (12 tbs) (Black and green olives) | |
| Red peppers | 3⁄4 Cup (12 tbs), roasted and chop | |
| Garlic cloves | 2 | |
| Oregano sprig | 1 Small |
Nutrition Facts
Serving size: Complete recipe
Calories 275 Calories from Fat 183
% Daily Value*
Total Fat 23 g35.1%
Saturated Fat 13.4 g66.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2128.6 mg88.7%
Total Carbohydrates 11 g3.8%
Dietary Fiber 3.8 g15.1%
Sugars 4.9 g
Protein 2 g3.8%
Vitamin A 74.1% Vitamin C 244%
Calcium 6.8% Iron 10.7%
*Based on a 2000 Calorie diet
Things You Will Need
blenderDirections
1. In a small blender, add the olives, roasted red pepper, garlic cloves and oregano sprig.
2. Blend well together to the kind of consistency you want- chunky, coarse or smooth.
3. Pour the Tapenade into a bowl.
SERVING
4. Serve along with crackers or strips of celery or carrots.
Chef
