Olive & Roasted Red Pepper Tapenade Recipe by Luci Lock Recipe Video

Natural health physician and Mercola.com founder Dr. Joseph Mercola shares a video of Luci Lock who demonstrates a simple and lightening-quick tapenade recipe using olives and freshly roasted peppers.

Summary

Preparation Time10 MinDifficulty LevelVery Easy
Health IndexHealthyCuisine
TasteFeel
MethodDish
VegetarianMain Ingredient

Ingredients

 Olives3⁄4 Cup (12 tbs) (Black and green olives)
 Red peppers3⁄4 Cup (12 tbs), roasted and chop
 Garlic cloves2
 Oregano sprig1 Small

Nutrition Facts

Serving size: Complete recipe

Calories 54 Calories from Fat 6

% Daily Value*

Total Fat 0.68 g1%

Saturated Fat 0.12 g0.58%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 6.1 mg0.3%

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

blender

Directions

MAKING
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.
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