Guest guest Posted March 28, 2001 Report Share Posted March 28, 2001 * Exported from MasterCook * Tapenade Recipe By :Southern Living, April 2001 Serving Size : 0 Preparation Time :0:10 Categories : April 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 6 oz jar pitted kalamata olives -- (about 1 1/2 cups) 1 tablespoon drained capers 1 tablespoon sherry vinegar* 1 teaspoon lemon juice 1 small garlic clove 1/4 teaspoon freshly ground pepper 1 teaspoon rum -- (optional) 3 tablespoons extra virgin olive oil PULSE first 6 ingredients and, if desired, rum in a blender or food processor 3 or 4 times. Gradually add olive oil, and pulse 3 or 4 times or until mixture forms a coarse paste, stopping to scrape down sides. Serve with fresh raw vegetables and toasted French baguette slices. Yield: " 1 cup " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 376 Calories; 41g Fat (97.8% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fruit; 8 Fat. NOTES : Be sure to use full-flavored olives in this appetizer. * White wine vinegar may be substituted for sherry vinegar. Nutr. Assoc. : 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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