GREEK OLIVE TAPENADE
This recipe was created for the Greek themed day when I was teaching the 2013 "Cuisine Around the World" cooking elective for 3rd-5th graders at The Village Charter School.
Provided by Tinkerbell
Categories Spreads
Time 10m
Yield 2 1/2 cups
Number Of Ingredients 8
Steps:
- Put all ingredients into blender or food processor, and process until combined and of desired texture.
- Serve on baguette rounds.
Nutrition Facts : Calories 1586.5, Fat 43.8, SaturatedFat 11, Cholesterol 26.4, Sodium 3351.2, Carbohydrate 240.7, Fiber 13.5, Sugar 11.3, Protein 60.8
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Lavella Price
[email protected]This recipe is a great way to use up leftover olives. I love the salty and briny flavor of the olives, and the capers and lemon add a nice touch of brightness. I've been using it as a spread on sandwiches and crackers, and it's also great as a dip fo
deborah richards
[email protected]I made this tapenade last night and it was a hit! My friends loved it. It's so creamy and flavorful. I'll definitely be making it again.
Prashant M 10
[email protected]This tapenade is amazing! It's so flavorful and easy to make. I love the combination of olives, capers, and lemon. I've been using it as a dip for vegetables and crackers, and it's also great on sandwiches and wraps.
Ehtisham Rai
[email protected]This olive tapenade is a delicious and versatile recipe. I love that it's so easy to make and that it can be used as a dip, a spread, or even a marinade. I also appreciate that it's a healthy snack option, as it's packed with healthy fats and antioxi