Vanilla and Bean · by Traci York★ 5.0 (2)
10 - Minute Green Olive Tapenade Recipe
NUTRITION · PER SERVING10M COOK
CAL 6%·PRO 0%
CARBS 3G10% OF CAL
3G FIBER0G ADDED0G INTRINSIC0G OTHER0G TOTAL SUGAR
FAT 13G89% OF CAL
1G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A salty, garlicky green olive tapenade made in a food processor in 10 minutes. Serve as a dip, spread, or appetizer, and it keeps well for make-ahead meals.
condimentfrench⚙️ food processordairy freegluten freeveganvegetarian
View the full recipe on Vanilla and Bean →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 1/2 cups (155 grams) Pitted Castelvetrano Olives (one small jar, drained*)
- 1 1/2 cups (170 grams) Pitted Medium Green Ripe Olives (one can, drained)
- 1/2 teaspoon Lemon Zest
- 2 teaspoons Lemon Juice
- 1 1/2 tablespoons Non Pareil Capers (drained)
- 2-3 Plump Cloves of Garlic (adjust to taste)
- 1-2 pinches Red Pepper Flakes
- 3 tablespoons Fresh Basil or Parsley (rough chopped)
- 1/4 cup (50 grams) Extra Virgin Olive Oil (plus more to taste)
- Fresh Ground Black Pepper
At a glance
PER SERVING · TIME 10M
CAL 6%·PRO 0%
CARBS 3G10% OF CAL
3G FIBER0G ADDED0G INTRINSIC0G OTHER0G TOTAL SUGAR
FAT 13G89% OF CAL
1G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 397mg
- Total sugar
- 0g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 20mg
- Calcium
- 16mg
- Iron
- 0.11mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 397MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.