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

    Average Rating:

     4 Total Reviews

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    • on May 09, 2009

      Yum! This was outstanding. I used anchovy paste, rather than whole anchovies, as this was what I had on hand, otherwise, I followed the recipe as written. The only thing that I would change is to roughly chop the garlic, then process less time for a chunkier texture. The flavor is great, and I look forward to using this to top grilled fish and chicken in the next week. Thanks for posting a great recipe!

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    • on June 03, 2009

      Wow! Great flavour. I used WAY more anchovies (10?) but followed everything else. Spread this on croutons and served with rounds of chevre (goat cheese) and sun-dried tomatoes on the platter - this was an awesome appie for white wine.

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    • on May 31, 2009

      We absolutely loved this!! The flavors were lovely and worked nicely on toasted bread. This would be so simple to prepare for unexpected guests or for expected ones too ;) Better yet, why wait for guests? Thanks bluemoon downunder for another great recipe. Made for ZWT5.

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    • on February 05, 2006

      very tasty tapenade. the only change i made was to add the whole can of anchovies, and i did use the brandy and juice of 1/2 lemon. this is great on crostini, but i really enjoy it as a base for white pizza. i just put it in a plastic container as it won't last long!

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    Nutritional Facts for Provencal Tapenade

    Serving Size: 1 (529 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 645.4
     
    Calories from Fat 575
    89%
    Total Fat 63.9 g
    98%
    Saturated Fat 8.7 g
    43%
    Cholesterol 4.5 mg
    1%
    Sodium 2937.7 mg
    122%
    Total Carbohydrate 21.4 g
    7%
    Dietary Fiber 9.4 g
    37%
    Sugars 0.5 g
    2%
    Protein 4.8 g
    9%
    Detailed Nutrition Values About Nutrition Info
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