Tapenade

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by: Vicky






When the main thing you’re cooking for supper is simple to a fault, a sparkling condiment or pungent sauce will carry the day. Black beans and rice become so much more when you add scarlet pickled onions and a spoonful of guacamole to the plate. A big, bold Romesco sauce does wonders for a platter of grilled vegetables, as does harissa, and both work wonders on a sandwich. A scrambled egg in a tortilla becomes far more than a stop-gap measure when you add a robust salsa ranchera or a lively salsa cruda. Gorgonzola sauce with polenta and greens? Delicious! Same with anything that calls for a tomato sauce when that sauce is your own. The effort spent on a sauce or a condiment can allow you to streamline the rest of your menu. These are not difficult or even particularly time-consuming to make, and many of them will keep for days, if not weeks, in the refrigerator.




ingredients

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serves: 1

1 cup pitted Nicoise or Gaeta olives

2 tablespoons capers, rinsed, or salt capers (rinsed first, then soaked)

2 cloves garlic minced

1/2 large lemon grated zest and fresh lemon juice to taste

3 tablespoons finely chopped parsley

plenty of freshly ground pepper

4-6 tablespoons olive oil

Nutrition Facts
Tapenade

Servings Per Recipe: 1

Amount per Serving

Calories: 653

  • Total Fat: 68.7 g
  •     Saturated Fat: 9.4 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 1506.4 mg
  • Total Carbs: 13.3 g
  •     Dietary Fiber: 5.8 g
  •     Sugars: 0.6 g
  • Protein: 2.4 g
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preparation

1.  Pound the olives, capers, garlic, lemon zest, 1 teaspoon lemon juice, the parsley, and pepper in a mortar or food processor, leaving a little texture. Stir in the olive oil so that the tapenade is loose enough to spread easily. Taste for lemon juice and add more if needed.

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