RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2702
| View Recipe |
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| Recipe Name: |
Tapenade |
| Source: |
Alton Brown, Good Eats |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2014-06-27
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| Course: |
Appetizer |
Used in Baskets: |
No |
| Base: |
Other |
Kosher: |
No |
| Ethnicity: |
Italian |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
8 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.81
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 1
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
0.5 Pound olives, Kalamata pitted, mixed
2 Tablespoons capers
3 Each basil, fresh leaves
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Directions:
Thoroughly rinse the olives in cool water. Place all ingredients in the bowl of a food processor. Process to combine, stopping to scrape down the sides of the bowl, until the mixture becomes a coarse paste, approximately 1 to 2 minutes total.
Transfer to a bowl and serve. |
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| Nutrition per Serving: |
| Calories: |
31 |
Total Carbs: |
0.0 |
Net Carbs: |
0.1 |
| Cholesterol: |
0.0 |
Fat: |
3.1 |
Protein: |
-0.04 |
| Fiber: |
-0.02 |
Sodium: |
63.00 |
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