Belly Full · by Amy Flanigan★ 5.0 (15)
Olive Tapenade
NUTRITION · PER SERVING5M COOK
CAL 2%·PRO 0%
CARBS 1G9% OF CAL
0G FIBER1G OTHER0G TOTAL SUGAR
FAT 4G94% OF CAL
1G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A mixed olive tapenade loaded with briny olives, capers, anchovies, and aromatics. Ready in minutes, it's perfect as a spread for bread or crackers.
condimentfrench⚙️ food processordairy freegluten free
View the full recipe on Belly Full →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 32- 1 cup pitted oil-packed kalamata olives
- 1 cup Spanish green olives stuffed with pimientos
- 1/4 cup extra-virgin olive oil
- 1 tablespoon lemon juice
- 2 teaspoons Worcestershire sauce
- 1 & 1/2 tablespoons capers (, drained and rinsed)
- 1 anchovy filet ((or 1/2 teaspoon anchovy paste), optional but recommended)
- 1 clove garlic (, chopped)
- 3 tablespoons chopped fresh parsley
- 1 teaspoon dried oregano
- 1/8 teaspoon black pepper
At a glance
PER SERVING · TIME 5M
CAL 2%·PRO 0%
CARBS 1G9% OF CAL
0G FIBER1G OTHER0G TOTAL SUGAR
FAT 4G94% OF CAL
1G SAT3G 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
- 216mg
- 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
- 8mg
- Calcium
- 7mg
- Iron
- 0.07mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 216MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.