Two-Olive Tapenade
Ingredients
Instructions
- Using a sharp chef's knife, chop the olives, garlic, anchovies, and capers, setting each ingredient aside separately.
- In a small bowl, combine the black olives with half the garlic, anchovies, and capers.
- Add 1 teaspoon of the tomato paste and 1 tablespoon of the olive oil, and mix with a fork to combine.
- Repeat with the remaining ingredients in a second bowl.
- Cover and refrigerate for 30 minutes or up to a week.
- Spread on toasted slices of baguette or crackers.
Nutrition & Diet Analysis (per serving)
371
kcal
19% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).