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Tomato and Olive Tapenade

 
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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

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
 

Ingredients

3 ounces sundried tomatoes
oil-packed and drained or oven-dried tomatoes
2 tablespoons vegetable oil
2 cloves garlic
minced
1 teaspoon lemon zest
grated
1 teaspoon lemon juice
1 teaspoon basil
dried, or 1 to 2 tablespoons fresh leaves
*
½ teaspoon black pepper
ground
¼ cup olives
ripe, sliced
*
1 tablespoon 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

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Nutrition Facts

Serving Size 5g (0.2 oz)
Amount per Serving
Calories 1979% of calories 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?

 

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