An olive and garlic based spread for crackers
or baguettes.
Olive
Tapanade
- 1/2 pound Kalamata olives
(or Nicoise)
2 anchovy fillets
3 tablespoons capers
1 clove garlic, minced
1/2 fresh lemon, juiced
Extra vigin olive oil (as needed)
- Remove pits from olives
and place in a food processor with anchovies, capers, and garlic.
Process to a coarse paste. Add olive oil and blend briefly, then
add lemon juice and mix well.
- Serve on crackers or baguette
rounds.
Makes 4 servings.
Nutrition Facts: Amount
Per Serving Calories: 94 Calories from fat: 66 Total fat: 7 gm
Saturated fat: 1 gm Cholesterol: 1 mg Sodium: 766 mg Carbohydrate:
6 gm Protein: 1 gm
Recipe provided courtesy
of Honeysuckle White, a division of Cargill, Incorporated. Used
with permission.
