SIMPLE OLIVE TAPENADE
A simple olive tapenade; tapenade is of Provençal origin, often eaten in the south of France as an hors d'œuvre, spread on bread. The phrase "hors d'œuvre" always makes me chuckle, as my maternal grandma literally pronounced it exactly as it looks... "Are we having any Horse Doo Vers?"
Provided by Katzen
Categories Low Protein
Time 15m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 5
Steps:
- Pulse olives and garlic in food processor until finely chopped. Stir in tomatoes and pine nuts.
- Serve spread on french bread lightly brushed with olive oil.
Nutrition Facts : Calories 68.3, Fat 5.3, SaturatedFat 0.5, Sodium 136, Carbohydrate 5.3, Fiber 1.7, Sugar 1.8, Protein 1.5
SIMPLE GREEN OLIVE TAPENADE
From Andrew Schloss' Cooking with Three Ingredients: "Tapenade, the rich olive sauce of Provence, is usually made from ripe black olives. This rendition gives tradition a tweak by substituting leaner, saltier green olives. It is just the right spread on toasts to serve with drinks, but is equally good served as a cold sauce for grilled chicken or fish, or as a dip for vegetables."
Provided by PickyEater
Categories Sauces
Time 10m
Yield 1 Cup, 4 serving(s)
Number Of Ingredients 3
Steps:
- In a blender or food processor, or with a large knife by hand, finely chop the olives and garlic. Blend in the olive oil to make a paste. Season to taste with salt and pepper.
- PickyEater Note: Refrigerating over night allows the flavors to blend and significantly improves the taste.
Nutrition Facts : Calories 170.3, Fat 18.7, SaturatedFat 2.5, Sodium 523.3, Carbohydrate 1.8, Fiber 1.1, Sugar 0.2, Protein 0.4
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