Provencal Tapenade Recipe

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Ingredients:

Serving

400 g kalamata olives, pitted
4 garlic cloves, crushed
2 anchovy fillets, in oil, drained
2 tbsp capers , in brine, rinsed and squeezed dry
2 tsp thyme, chopped
2 tsp dijon mustard
1 tbsp lemon juice
60 ml olive oil
1 tbsp brandy (optional)
fresh ground black pepper , to taste

Directions:

Process all the ingredients in a food processor until they form a smooth consistency.
Season with freshly ground black pepper and spoon into a sterilised, warm jar, seal and refrigerate for up to two weeks. Makes 11/2 cups (375ml).
Serve with fresh or toasted bread.
Notes: To prepare a sterilised jar, preheat the oven to 120ºC (250ºF/gas 1/2). Wash the jar and lid in hot soapy water and rinse with hot water. Put the jar in the oven for 20 minutes, or until fully dry, and DO NOT dry it with a tea towel. If the tapenade is refrigerated, the olive oil may solidify, making it white. This does not affect the flavour. Bring it to room temperature before serving, and the oil will liquify.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	723.61 Kcal (3030 kJ)
Calories from fat	627.73 Kcal
		% Daily Value*
Total Fat	69.75g	107%
Cholesterol	146.67mg	49%
Sodium	59.23mg	2%
Potassium	9.45mg	0%
Total Carbs	3.34g	1%
Sugars	0.07g	0%
Dietary Fiber	0.13g	1%
Protein	21.49g	43%
Vitamin C	1.3mg	2%
Iron	0.1mg	1%
Calcium	57.5mg	6%

Amount Per 100 g
Calories	1371.49 Kcal (5742 kJ)
Calories from fat	1189.77 Kcal
		% Daily Value*
Total Fat	132.2g	107%
Cholesterol	277.98mg	49%
Sodium	112.25mg	2%
Potassium	17.92mg	0%
Total Carbs	6.34g	1%
Sugars	0.13g	0%
Dietary Fiber	0.24g	1%
Protein	40.73g	43%
Vitamin C	2.5mg	2%
Iron	0.2mg	1%
Calcium	109mg	6%

* 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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Recipe Tags

Weightwatchers Points

20.3

Points
20

PointsPlus

Good Points

saturated fat free,
low sodium,
sugar free

Bad Points

High in Total Fat

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