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Nutrition Facts
Serving Size 96 g
(Approx. 6 Servings)
Amount Per Serving
Calories 230 Calories From Fat 200
% Daily Value*
Total Fat 22 g 34%
Saturated Fat 3 g 15%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 1100 mg 46%
Total Carbohydrate 6 g 2%
Dietary Fiber 3 g 12%
Sugars 0 g
Protein 0 g
Vitamin A 0% • Iron 15%
Vitamin C 0% • Calcium 30%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Spicy Olive Tapenade

Prep Time
10 minutes
Cook Time
N/A
Total Time
10 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

1 cup(s) sliced Greek Kalamata olives, drained, approximately 4.5 oz.
1 cup(s) Castelvetrano olives, drained
2 garlic cloves, crushed
1/2 Tsp crushed red pepper flakes, as needed for spice
1/2 cup(s) curly parsley, roughly chopped
1/3 cup(s) fresh mint, leaves tightly packed
2 Tbsp red wine vinegar
1/4 cup(s) extra virgin olive oil
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Instructions

1
Make olive tapenade by combining olives, garlic, red pepper flakes, parsley, mint and red wine vinegar in a food processor.
2
Pulse to combine until mixture is finely minced. Add olive oil, pulse once more to just incorporate, and season to taste.
3
Set aside, or refrigerate for later use. Tapenade will keep up to 4 days in the refrigerator.
4
Chef's Note: Use over grilled lamb or pork, or as a dip for veggies.
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