Guest guest Posted December 20, 2001 Report Share Posted December 20, 2001 * Exported from MasterCook * Tapenade Recipe By :Rose Elliot Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces pitted black olives 1/2 cup drained capers 1 garlic clove -- peeled 1 dried red chile -- crumbled 4 tablespoons olive oil salt and freshly ground black pepper Put the olives, capers, garlic, and chile into a food processor and whizz until you have a coarse puree. Add the olive oil and whizz again, until the oil has blended in with the other ingredients. Season with salt and pepper. Spoon into a small bowl. Serve at room temperature. Source: " Vegan Feasts " Copyright: " Rose Elliot 1997 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 153 Calories; 16g Fat (94.3% calories from fat); trace Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 247mg Sodium. Exchanges: 0 Vegetable; 0 Fruit; 3 1/2 Fat. NOTES : Serves 4 to 6 This version of the classic Provencal dip includes red chile, garlic, and capers. It's excellent with crudites, on crackers, or as a topping for baked potatoes. Nutr. Assoc. : 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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