Olive Tapenade
Total time
7 minCook time
0 minPrep time
7 min
Ingredients
- 1 garlic clove
- ½ cup pitted kalamata olives (in water, not oil)
- 2 tsp capers, drained
- 1 tbsp tomato paste
- dried oregano
- red pepper flakes
- low sodium soy sauce (optional)
- vegetable broth
Instructions
Place garlic, olives, capers, tomato paste, a pinch of oregano, and a pinch of red pepper flakes in blender or food processor. Add a light drizzle of soy sauce (if using) and blend. Add a splash of wine, water, or broth if necessary to reach a paste consistency.
Chef's Note: Make ahead if possible. I find this tapenade tastes even better the next day.
Nutrition
Servings per batch: 5
- Calories: 20
- Fat: 1.50g
- Carbohydrate: 1.90g
- Dietary Fiber: 0.70g
- Sugars: NA
- Protein: 0.40g
Total time
7 minCook time
0 minPrep time
7 min
Ingredients
-
1
garlic clove
-
½
cup
pitted kalamata olives (in water, not oil)
-
2
tsp
capers, drained
-
1
tbsp
tomato paste
-
dried oregano
-
red pepper flakes
-
low sodium soy sauce
(optional)
-
vegetable broth
Instructions
Place garlic, olives, capers, tomato paste, a pinch of oregano, and a pinch of red pepper flakes in blender or food processor. Add a light drizzle of soy sauce (if using) and blend. Add a splash of wine, water, or broth if necessary to reach a paste consistency.
Chef's Note: Make ahead if possible. I find this tapenade tastes even better the next day.
Nutrition
Servings per batch: 5
- Calories: 20
- Fat: 1.50g
- Carbohydrate: 1.90g
- Dietary Fiber: 0.70g
- Sugars: NA
- Protein: 0.40g
