Castelvetrano Olive Tapenade
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Castelvetrano olives blended with garlic, capers, and lemon zest, served on toasted bread. A flavorful Mediterranean appetizer that's bright, savory, and perfect for entertaining.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 24- 8 ounces pitted castelvetrano olives (drained)
- 2 cloves garlic
- 2 tablespoons capers (drained and rinsed)
- 1 teaspoon dried thyme
- 1 teaspoon oregano (dried )
- 1/2 teaspoon lemon zest
- 1/2 teaspoon kosher salt
- 1/4 teaspoon mustard seed
- 1/4 teaspoon celery salt
- 1/4 teaspoon black pepper (freshly ground )
- 1/4 cup Parmesan cheese (grated fresh )
- 1/4 cup olive oil
- 14 ounce baguette (cut into 24 slices)
- olive oil spray
- kosher salt (to taste)
- Parmesan (shavings, for serving)
At a glance
PER SERVING · TIME 15M
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
- 425mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 38mg
- Calcium
- 145mg
- Iron
- 0.87mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 425MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.