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Thursday, July 23, 2009

[Healthy_Recipes_For_Diabetic_Friends] Tapenade Verte - French Green Olive and Almond Paste Spread-2g carbs

* Exported from MasterCook *

Tapenade Verte - French Green Olive and Almond Paste Spread

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup pitted green olives -- halved
3 tablespoons almonds -- toasted, peeled and coarsely chopped
1 garlic clove -- chopped
2 teaspoons capers -- drained and rinsed
1/2 teaspoon chopped fresh rosemary -- (to 1 teaspoon)
fresh lemon juice -- to taste
2 tablespoons olive oil -- or as needed

In a blender or food processor, combine the olives, almonds, garlic, capers, rosemary and lemon juice and puree until chunky.

Gradually blend in the olive oil until you have a thick, slightly chunky mixture. Cover and refrigerate for up to 1 week.

Makes 1/2 to 3/4 cups (8 one-tablespoon servings)

The combination of green olives and crunchy almonds is quintessentially Provencal one, tasting of a summer afternoon as it drifts into evening.

Cuisine:
"French"
Source:
"The Vegetarian Bistro by Marlena Spieler"
S(Formatted by Chupa Babi):
"July 1997"
Copyright:
"1997"
Yield:
"1/2 to 3/4 cup"
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Per Serving (excluding unknown items): 70 Calories; 7g Fat (85.4% calories from fat); 1g Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 154mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0