An Italian in my Kitchen · by Rosemary Molloy★ 4.3 (4)
Black Olive Tapenade
NUTRITION · PER SERVING5M COOK
CAL 42%·PRO 6%
CARBS 1G1% OF CAL
7G FIBER0G ADDED0G INTRINSIC0G OTHER0G TOTAL SUGAR
FAT 91G98% OF CAL
14G SAT77G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick Mediterranean spread of olives, garlic, anchovies, and olive oil blended smooth. Serve with crackers or bread as an appetizer.
condimentfrench🌀 blenderdairy freegluten free
View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 10 ounces pitted black olives (approximately 1¾ cups)
- 1 clove garlic ((chopped))
- 1-2 anchovies
- 3-4 tablespoons olive oil ((more or less))
- salt to taste
At a glance
PER SERVING · TIME 5M
CAL 42%·PRO 6%
CARBS 1G1% OF CAL
7G FIBER0G ADDED0G INTRINSIC0G OTHER0G TOTAL SUGAR
FAT 91G98% OF CAL
14G SAT77G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Sodium
- 783mg
- Total sugar
- 0g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 24mg
- Calcium
- 157mg
- Iron
- 0.47mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 783MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.