Directions:
- In a colander rinse olives. Working with several olives at a time and using flat side of a large heavy knife, press olives to crush them, and remove pits. In a food processor pulse olives with oil until coarsely chopped. Tapenade may be made up to this point 3 days ahead and chilled in an airtight container.
- Chop parsley and stir into tapenade.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 4200.72 Kcal (17588 kJ) | ||
| Calories from fat | 4394.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 488.23g | 751% | |
|---|---|---|---|
| Sodium | 1.18mg | 0% | |
| Potassium | 0.59mg | 0% | |
| Amount Per 100 g | |||
| Calories | 819.25 Kcal (3430 kJ) | ||
| Calories from fat | 856.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 95.22g | 751% | |
|---|---|---|---|
| Sodium | 0.23mg | 0% | |
| Potassium | 0.12mg | 0% | |
* 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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