The Forked Spoon · by Jessica Randhawa★ 4.9 (7)
Olive Tapenade Recipe
NUTRITION · PER SERVING70M COOK
CAL 7%·PRO 1%
CARBS 3G8% OF CAL
0G FIBER3G OTHER0G TOTAL SUGAR
FAT 15G94% OF CAL
3G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bold, briny olive tapenade with capers, anchovy, and fresh herbs ready in 10 minutes. Serve it as a dip, spread, or topping.
condimentmediterranean⚙️ food processordairy freegluten free
View the full recipe on The Forked Spoon →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 1 (6-ounce) can pitted black olives (drained, see notes)
- 2-4 anchovy fillets
- 8 fresh basil leaves (plus more to taste)
- 2 tablespoon fresh parsley (packed, roughly chopped)
- 2 cloves garlic (peeled)
- 1 tablespoon capers
- ¼ cup olive oil
- 1 tablespoon fresh lemon juice (plus more to taste)
- black pepper (to taste)
At a glance
PER SERVING · TIME 70M
CAL 7%·PRO 1%
CARBS 3G8% OF CAL
0G FIBER3G OTHER0G TOTAL SUGAR
FAT 15G94% OF CAL
3G SAT13G 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
- 10m
- Sodium
- 294mg
- 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
- 25mg
- Calcium
- 8mg
- Iron
- 0.30mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 294MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.