Kalamata Olive Tapenade

Makes 4 servings (about 2 tablespoons each) Salty and piquant, perfect to use as a condiment or as a spread for panini and muffaletta sandwiches.

  • 20 pitted Kalamata olives, coarsely chopped
  • 1 tablespoon capers, rinsed, drained and chopped
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon olive oil
  • Fresh cracked black pepper
  • 1/2 teaspoon anchovy paste (optional)

Mix well. Refrigerate and use within two weeks.

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Nutrition Information

Kalamata Olive Tapenade

Servings per Recipe: 4

Amount per Serving

Calories:  70

Calories from Fat:  

Total Fat:  6g

Saturated Fat:  1g

Cholesterol:  0mg

Sodium:  370mg

Carbohydrates:  2g

Dietary Fiber:  0g

Protein:  0g

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