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OLIVE TAPENADE
This traditional olive spread has a strong and salty flavour. Use it on baguette or crackers as an hors d’oeuvre or as a topper for freshly grilled steak.
Yield: Makes 3/4 cup.
July 02, 2019
OLIVE TAPENADE
Ingredients
- 2/3 cup kalamata olives, pitted and chopped
- 1/4 cup finely chopped red onion
- 2 tbsp chopped fresh parsley
- 1 tbsp extra-virgin olive oil
- 1/2 tsp oregano, crumbled
- 1/4 tsp freshly ground pepper
Directions
- Combine all ingredients in a bowl.
- Cover and refrigerate for at least 1 hour or up to 24 hours.
- Serve as an accompaniment to beef, chicken or fish.
Nutritional analysis per 2 tbsp:
83 calories, 7.1 g fat, 0.3 g protein, 2.2 g carbohydrate, 0.8 g fibre, 289 mg sodium