Ingredients
6
6 servings
- •1.75 cups whole, pitted kalamata olives
- •1 (2 ounce) can anchovy fillets, rinsed
- •3 tablespoons lemon juice
- •2 tablespoons capers
- •1 clove garlic, chopped
- •1 teaspoon chopped fresh thyme
- •1 teaspoon chopped fresh rosemary
- •4 tablespoons olive oil
Instructions
- Place olives, anchovies, lemon juice, capers, garlic, thyme, and rosemary into a blender. Turn the blender on; drizzle in olive oil until a thick, chunky paste is formed, about 5 seconds.
Nutritional Facts
Per 6 servings
- Calories: 210
- Carbohydrate: 5g
- Fat: 20g
- Fiber: 1g
- Protein: 3g
- Sugar: 0g
Related Recipes
5-Minute Olive Tapenade
Kalamata Olive Tapenade
Feta Tapenade
Best Tapenade Ever
Deb's Tapenade
Sun-Dried Tomato Tapenade
Grilled Tilapia with Tomato-Olive Tapenade
Fig and Olive Tapenade
Tilapia with Green Tomato Tapenade
Mediterranean Tilapia
Three Olive Spread
