Name: Black Olive Tapenade
Prep time: 10 min
Total time: 10 min
Ingredients: 1 teaspoon Dijon mustard; 1/2 pound pitted brine-cured Kalamata or Niçoise olives; 2 teaspoons fresh thyme leaves; freshly ground black pepper; 1 garlic clove; 2 oil-packed anchovy fillets; 2 tablespoons capers; 1 tablespoon fresh lemon juice; 1 tablespoon chopped fresh parsley leaves; 2-4 tablespoons extra-virgin olive oil

Tapenade

What type of olives should I use for Tapenade?

Do I need to use anchovies in my Tapenade?

Do I need any special equipment to make Tapenade?

How can I adjust the consistency of my Tapenade?

This Provencal olive spread is easy to make and delicious on crostini, spooned over fish fillets, served with chicken breasts or lamb chops, or tossed into pasta.

Fish

Paleo

Whole 30

Mediterranean

Condiments

gram

dijon mustard

Olives & Capers

kalamata olive

Fresh Vegetables

fresh thyme

Seasonings

black pepper

garlic

Canned Meat & Seafood

anchovy

capers

Juice

milliliter

lemon juice

fresh parsley

Oils

extra virgin olive oil

Lycopene

Vitamins

Alpha-carotene

Vitamin A

Cholesterol

Beta-cryptoxanthin

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Saturated Fat

Vitamin K

Dietary Folate Equivalents

Vitamin B6

Pantothenic acid (B5)

Niacin (B3)

Riboflavin (B2)

Thiamin (B1)

Manganese

Minerals

Copper

Zinc

Sodium

Potassium

Phosphorus

Magnesium

Iron

Calcium

Protein

Calories

Water

Carbohydrates

Choline

Lutein+zeaxanthin

Beta-carotene

Sugar

Dietary Fiber

Vitamin C

Selenium

Calories from Fat

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Feta-Infused Olive Tapenade

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Green Olive Tapenade

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Feta and Olive Tapenade

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Lemony Olive Tapenade with Feta

Black Olive Tapenade

Condiment & Toppings

Produce

Baking Goods

Meat & Seafood

Beverages

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