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Black olive tapenade with garlic toasts
 
Category: Appetizers
Yield: 8 servings
 

4 oz

Can pitted black olives -drained

4 oz

Can oil-cured Greek olives -pitted and drained

1/3 cup

Capers, drained

2

Garlic cloves, mince

1/4 tsp

Dried thyme

1 tbsp

Dijon mustard
Lemon juice
Freshly ground pepper

3 tbsp

Fresh parsley, minced

1

Baguette, sliced on the -diagonal, rubbed lightly -with garlic and toasted

 
Procedures
 
  1. In a blender or food processor, puree olives.
  2. add capers, garlic, thyme and dijon mustard; puree.
  3. Transfer to mixing bowl.
  4. add lemon juice and pepper to taste to pureed mixture.
  5. stir in parsley.
  6. Serve surrounded by garlic toasts.
  7. Serves 6 to 8.
  8. per serving: 161 cal; 4 g prot; 7 g fat; 19 carb; 0 chol; 832 mg sod; 2 g fiber; vegan