* Exported from MasterCook *
Red Onion and Black Olive Tapenade - 3g Carbohydrate; trace Dietary Fiber
Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
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3/4 cup pitted kalamata olives -- or other good quality black olives
1/2 cup chopped red onions
1 tablespoon drained capers
1 tablespoon fresh lemon juice -- to 1 1/2 tablespoons
1 tablespoon extra-virgin olive oil
1/2 teaspoon Dijon mustard
1 large garlic clove -- finely chopped
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
freshly ground black pepper -- to taste
To serve: -- toasted baguette rounds or toasted Italian bread
In a food processor fitted with the knife blade, combine all the ingredients, except the bread. Pulse until almost smooth. Serve at room temperature, accompanied with the bread. Mixture can be stored, covered, in the refrigerator up to 3 days before returning to room temperature and serving.
Makes 6 to 8 servings.
AuthorNote: This tasty tapenade is also delicious tossed with rice, pasta, or cooked vegetables such as asparagus, green beans, eggplant, and zucchini.
Cuisine:
"Mediterranean"
Source:
"Supermarket Vegan by Donna Klein, 2010."
S(Formatted by Chupa Babi):
"Feb 2010"
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Per Serving (excluding unknown items): 91 Calories; 9g Fat (85.8% calories from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 420mg Sodium. Exchanges: 0 Grain(Starch)
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
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