This tapenade is made with roasted red peppers instead of anchovies, as many tapenades are made with. With olives and capers, it has all the flavors of the Mediterranean. Spread on crostini (toasted bread) and garnish with basil to drive the point home. The type of olive used will determine the intensity of this tapenade. I usually make this with a variety of pitted Kalamata olives.
Roughly chop the garlic in a food processor fitted with the metal blade. Add the capers and process until they are finely chopped. Add the olives, bell peppers, and basil and pulse a few times to coarsely chop them. Pour in the oil, and pulse until the mixture is just blended, but not perfectly smooth. Transfer the mixture to a bowl and serve it with baguette slices or crackers. (If made ahead, cover and refrigerate the tapenade for up to 3 days.)
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Serving Size: 1 Serving (50g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 86 | ||
Calories from Fat: 81 (94%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9g | 12 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 6.6g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 624.8mg | 22 % | |
Potassium 15.7mg | 0 % | |
Total Carbohydrate 2.3g | 1 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 0.8g | ||
Protein 0.5g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 86
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