Directions:
- In a food processor, pulse the parsley, mint, oil, capers and crushed red pepper until finely chopped. Add the olives and pulse until finely chopped but not pureed.
- Make Ahead: The tapenade can be refrigerated for up to 3 days. Let return to room temperature before serving.
- Serve With: Grilled steak, chicken, scallops or firm-fleshed white fish or on burgers.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 784.71 Kcal (3285 kJ) | ||
| Calories from fat | 727.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 80.88g | 124% | |
|---|---|---|---|
| Sodium | 2717.64mg | 113% | |
| Potassium | 571.21mg | 12% | |
| Total Carbs | 14.27g | 5% | |
| Sugars | 1.73g | 7% | |
| Dietary Fiber | 11.59g | 46% | |
| Protein | 2.67g | 5% | |
| Vitamin C | 58.8mg | 98% | |
| Vitamin A | 3mg | 99% | |
| Iron | 357mg | 1984% | |
| Calcium | 240.3mg | 24% | |
| Amount Per 100 g | |||
| Calories | 255.06 Kcal (1068 kJ) | ||
| Calories from fat | 236.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.29g | 124% | |
|---|---|---|---|
| Sodium | 883.35mg | 113% | |
| Potassium | 185.67mg | 12% | |
| Total Carbs | 4.64g | 5% | |
| Sugars | 0.56g | 7% | |
| Dietary Fiber | 3.77g | 46% | |
| Protein | 0.87g | 5% | |
| Vitamin C | 19.1mg | 98% | |
| Vitamin A | 1mg | 99% | |
| Iron | 116.1mg | 1984% | |
| Calcium | 78.1mg | 24% | |
* 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.
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