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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Squash the olives to remove the seeds. | 2. Put the olive flesh and the capers in a blender or food processor. | 3. (Note: if the capers are salted, rinse them first.) Pour boiling water over the anchovy fillets and leave for about 10 minutes, to remove some of the oil and salt. | 4. Add the drained anchovy fillets, lemon juice, Dijon mustard and black pepper to the blender. | 5. Blend until chunky, then add olive oil and blend further until the desired consistency is reached. | 6. Put the tapenade into a bowl and serve. | 7. Try it with sourdough bread, bruschetta, focaccia, or anything char-grilled. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
black olive	150		pitted	-	-	-	-
caper	2	tablespoons		3.9560000000000004	0.8411	0.4059	0.1479
anchovy fillet	8			-	-	-	-
lemon	1/2			0.6404	0.2058	0.0243	0.0066
dijon mustard	1/2	teaspoon		-	-	-	-
black pepper			ground	-	-	-	-
olive oil	100			11934.0	0.0	0.0	1350.0

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