Green Olive Tapenade Recipe

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Ingredients:

Serving

2 (10 oz) jars well-cured pitted green olives, well drained
2 (2 oz) cans anchovy fillets, drained
1 tbsp chopped fresh garlic
2 tsp capers, drained
1/2 cup olive oil
3 tsp fresh lemon juice
1/2 tsp cayenne pepper
black pepper
salt (optional)

Directions:

In a processor combine olives, anchovies, garlic and capers; process using on/off turns until coarsley chopped.
Add in the oil and process again until mixed.
Add in the lemon juice and cayenne; process until combined.
If you prefer a smoother tapenade, then process longer (I prefer a chunkier texure).
Transfer tapenade to a bowl; cover and refrigerate overnight or up to 5 days.
*NOTE* you can add in salt if desired but I don't think you will need to, as this is salty already.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	302.65 Kcal (1267 kJ)
Calories from fat	284.34 Kcal
		% Daily Value*
Total Fat	31.59g	49%
Cholesterol	12.05mg	4%
Sodium	780.63mg	33%
Potassium	100.52mg	2%
Total Carbs	1.73g	1%
Sugars	0.3g	1%
Dietary Fiber	0.57g	2%
Protein	4.43g	9%
Vitamin C	2.4mg	4%
Iron	0.8mg	4%
Calcium	45.2mg	5%

Amount Per 100 g
Calories	473.66 Kcal (1983 kJ)
Calories from fat	445.02 Kcal
		% Daily Value*
Total Fat	49.45g	49%
Cholesterol	18.86mg	4%
Sodium	1221.73mg	33%
Potassium	157.32mg	2%
Total Carbs	2.7g	1%
Sugars	0.47g	1%
Dietary Fiber	0.89g	2%
Protein	6.94g	9%
Vitamin C	3.7mg	4%
Iron	1.2mg	4%
Calcium	70.7mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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