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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pit the olives with an olive pitter, or crush the olive meat (but not the pit) with the flat side of a large knife or cleaver, and remove the seed. | 2. Put the olive meat into a food processor fitted with the metal blade. | 3. Add the tin of anchovies with oil, and the garlic, capers and olive oil and a few good turns of the pepper mill. | 4. Pulse with on/off switch to blend the ingredients together all at once. | 5. Keep this preparation brief so that the purée retains a coarse texture. | 6. Tips: 1. | 7. To store the Tapenade for future use, pack it in small jars (preferably glass). | 8. Cover jars tightly and refrigerate. | 9. [I've known it to keep as long as 2 months]. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive	1	lb	wrinkled ripe	1065.9433	41.7305	53.523999999999994	74.8428
anchovy oil	1	can	packed	-	-	-	-
garlic	2	cloves	peeled crushed	8.94	1.9836	0.3816	0.03
caper	3	tablespoons	drained	5.934	1.2616	0.6089	0.2219
extra virgin olive oil	3	tablespoons		-	-	-	-
black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.