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Tomato and Olive Tapenade

Tomato & Olive Tapenade

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Submitted by happyzhangbo

Using sun-dried or oven-dried tomatoes and olives makes this delicious tapenade that can be spread over the sough dough bread, stuffed into bell peppers or chicken breast, or can be the replacement of mayonnaise when you prepare the sandwiches. Quick, easy and tasty!

YIELD

16 servings

PREP

5 min

COOK

0 min

READY

8 min

Ingredients

3 86.7
OUNCES ML/G SUNDRIED TOMATOES
oil-packed and drained or oven-dried tomatoes
2 3E+1
TABLESPOONS ML VEGETABLE OIL
2 2
CLOVES CLOVES GARLIC
minced
1 5
TEASPOON ML LEMON ZEST
grated
1 5
TEASPOON ML LEMON JUICE
1 5
TEASPOON ML BASIL
dried, or 1 to 2 tablespoons fresh leaves *
½ 2.5
TEASPOON ML BLACK PEPPER
ground
¼ 59
CUP ML OLIVES
ripe, sliced *
1 15
TABLESPOON ML CAPERS
drained

Directions

Add the tomatoes, oil and remaining ingredients in a food processor.

Process until coarsely pureed.

Place into a bowl, serve or refrigerate until ready to use.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 5g (0.2 oz)
Amount per Serving
Calories 19 79% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 39mg 2%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 1%
Sugars g
Protein 1g
Vitamin A 0% Vitamin C 2%
Calcium 0% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
 

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