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Green And Black Olive Tapenade

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Ingredients

Adjust Servings:
1 1/2 cups green olives
1 1/2 cups pitted black olives
2 teaspoons fresh orange zest
2 teaspoons fresh lemon zest
2 anchovy fillets (optional)
2 garlic cloves, minced
1 tablespoon fresh italian parsley
1/2 cup olive oil
1/8 teaspoon pepper

Nutritional information

498.5
Calories
481 g
Calories From Fat
53.5 g
Total Fat
7.3 g
Saturated Fat
0 mg
Cholesterol
1633.5 mg
Sodium
8.1 g
Carbs
4.8 g
Dietary Fiber
0.5 g
Sugars
1.5 g
Protein
538g
Serving Size

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Green And Black Olive Tapenade

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    Cuisine:

    YUMMMM! used two cans of black olives and the remains of every jar of specialty olives lurking in my fridge, so I ended up with about 2 1/2 cups of black and about 2/3 cup green. used a dollop of anchovy paste and about a teaspoon of capers (again, the last bit in the jar). I probably also cut the olive oil in half. This turned out delicious and seems to be pretty forgiving. Thanks Papergoddess for a great recipe!

    • 25 min
    • Serves 3
    • Easy

    Ingredients

    Directions

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    Green and Black Olive Tapenade, Tasty Olive paste to spread on crackers or baguettes From the September 2002 Oprah magazine , YUMMMM! used two cans of black olives and the remains of every jar of specialty olives lurking in my fridge, so I ended up with about 2 1/2 cups of black and about 2/3 cup green used a dollop of anchovy paste and about a teaspoon of capers (again, the last bit in the jar) I probably also cut the olive oil in half This turned out delicious and seems to be pretty forgiving Thanks Papergoddess for a great recipe!, Good stuff Papergoddess! used a mix of kalamatas & sicilian It was quite salty like that fine on the thick slices of sourdough I ate it on, but if I was going to eat it on crackers, I’d probably use canned black olives to cut the saltiness Another thing I’d like to try is a smear of creamed cheese THEN the tapenade on bread Or mixed w/cream cheese over pasta


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    Steps

    1
    Done

    Mix All and Refrigerate at Least 3 Hours.

    2
    Done

    Serve With Baguettes or Crackers.

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    Giada Keith

    Pasta perfectionist creating handmade noodles and sauces that transport you to Italy.

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