Olive Tapenade
Olive tapenade is a classic Southern French preparation that is used with raw vegetables, topping grilled meats and fish, or mixed with the hardcooked yolks for stuffed eggs. During summer grilling season, keep a bowl on hand and use as a topping for grilled crusty bread. An easy way to fend off hunger pangs while waiting for the steak to finish up. Makes 1 1/2 cups or 12 two tablespoon servings.
| 1/4 tsp | freshly ground black pepper |
| 1 | clove garlic, coarsely chopped |
| 2 cups | Napoleon Pitted Kalamata Olives, drained |
| 2 Tbsp | Napoleon Capers, drained |
| 4 | Napoleon Flat Anchovy Fillets |
| 1/4 cup | Napoleon Extra-Virgin Olive Oil or Fruttato Olive Oil |
Combine all the ingredients in a food processor and pulse until a rough puree forms. Serve with crusty bread.
Spicy Variation 1: Substitute 2 cups Napoleon Manzanilla Olives Stuffed with Chopped Pimento for the Kalamata olives and add 1/2 teaspoon red pepper flakes.
Variation 2: Substitute 2 cups Napoleon Manzanilla Olives Stuffed with Almonds for the Kalamata olives and omit the capers.
Approximate Nutritional Analysis per Serving:
Calories 95
Calories from Fat 80
Total Fat 9g
Saturated Fat 1g
Cholesterol 1mg
Sodium 420mg
Carbohydrate 2g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin C 0% DV
Vitamin A 0% DV
Calcium 0% DV
Iron 1% DV
© 2002 The Napoleon Co.