Greek Black Olive Tapenade - 4g Carbs, Trace Fiber
Recipe By: Chef Jimmy Bradley, The Red Cat [Restaurant}
Serving Size: 8
Preparation Time: 0:00
Categories: Condiment - Low Cal (Less than 300 cals) -
Lower Carbs - Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups pitted Kalamata olives
3 cloves garlic -- minced
2 teaspoons fresh lemon juice
3 tablespoons finely chopped parsley
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
Chop the olives and garlic into a rough paste in a food processor.
Transfer the mixture to a bowl, stir in the lemon juice and parsley,
drizzle the oil over the olives, and stir until all the ingredients are evenly coated. Season to taste with salt and pepper.
Serves 8
Cuisine: "Greek"
Source: "New York Magazine, 2003"
S(Formatted by Chupa Babi): "May 2010"
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Per Serving (excluding unknown items): 219 Calories; 22g Fat (91.8%
calories from fat); trace Protein; 4g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 943mg Sodium
Exchanges: 0 Vegetable; 0 Fruit; 4 1/2 Fat.
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