Olive Tapenade
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A briny, umami-rich olive and caper spread with anchovy, garlic, and thyme, blended smooth in minutes. Serve as a sophisticated appetizer with bread or keep on hand as a flavorful condiment for charcuterie and crostini.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 cup pitted Kalamata olives
- 1 cup pitted Castelvetrano olives
- 3 oil-packed anchovy filets (optional)
- 1 large garlic clove
- 1 tablespoon water-packed capers, (drained and rinsed)
- 1 teaspoon chopped thyme leaves
- Black pepper
- 1 teaspoon lemon juice
- 1/4 cup extra virgin olive oil
- Zest of 1 lemon
- French baguette, (cut into slices and lightly toasted, for serving (or sliced veggies, see note))
At a glance
PER SERVING · TIME 5M
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
- 813mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 86mg
- Calcium
- 37mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 813MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.