This is a wonderful recipe.
Place the garlic, roasted peppers and parsley in a food processor.
Place a few olives under the flat of a knife and whack with the heal of your hand; discard pits.
Add olives and capers to the food processor.
Pulse the processor to desired texture.
Serve with slices of baguette.
NOTES : I made this simple and flavorful tapenade for Tony's college graduation pary 2006.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (132g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 9 | ||
Calories from Fat: 1 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 134.3mg | 5 % | |
Potassium 74.9mg | 2 % | |
Total Carbohydrate 1.8g | 1 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 1.2g | ||
Protein 0.6g | 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: 9
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