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Ingredients10 m servings 102 cals
Original recipe yields 24 servings (3 1/2 cups)
- Blend Kalamata olives, green olives, lemon juice, anchovy fillets, garlic, thyme, and rosemary in a food processor until coarsely chopped; transfer to a bowl. Slowly drizzle olive oil into the olive mixture while stirring. Fold feta cheese into the mixture. Season the tapenade with black pepper; stir.
Per Serving: 102 calories; 9.9 g fat; 1.7 g carbohydrates; 1.7 g protein; 7 mg cholesterol; 462 mg sodium. Full nutrition
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