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    You are in: Home / Greek / Olive Tapenade Recipe
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    Olive Tapenade

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

    sherrilljoy's Note:

    From the executive chef at Gallo of Sonoma, Bruce Riezeman. Delicious!

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    Ingredients:

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Combine all ingredients and season with salt and pepper at the end.
    2. 2
      Since you have salty anchovies and olives, be careful of the amount of salt you use.
    3. 3
      This recipe can be done completely in the food processor, although both Bruce and I prefer the clean cut of a hand chop.
    4. 4
      If you use the processor, blend all the ingredients except the olive oil until they are finely chopped.
    5. 5
      Then with it running, add the olive oil slowly to the chopped mixture until it has been absorbed.
    6. 6
      This will hold in the frig for weeks, so enjoy!

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    Ratings & Reviews:

    • on October 28, 2012

      55

      This is really good tapenade! I took the lazy way and made the whole thing in the food processor. The end result was very nice, and it took no time at all! I added a few extra anchovies (what else was I going to do with them?) and made it a little fishier tasting than I would like. Next time, I'll stick to the recipe. Thanks for posting! Made for Fall PAC 2012

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Olive Tapenade

    Serving Size: 1 (350 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 605.0
     
    Calories from Fat 584
    96%
    Total Fat 64.9 g
    99%
    Saturated Fat 8.9 g
    44%
    Cholesterol 0.0 mg
    0%
    Sodium 1126.2 mg
    46%
    Total Carbohydrate 8.9 g
    2%
    Dietary Fiber 3.9 g
    15%
    Sugars 0.1 g
    0%
    Protein 1.5 g
    3%

    The following items or measurements are not included:

    anchovy fillets

    lemons, zest of

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