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Mediterranean Tapenade

Karen Zoff

"A Mediterranean-flavored dip. Serve with crostini."
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15 m servings 75 cals
Original recipe yields 12 servings

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  • Prep

  • Ready In

  1. Blend olives, anchovy fillets, basil, olive oil, capers, lemon juice, and garlic in a food processor, stopping to scrape dow the sides of the bowl with a spatula as needed to assure ingredients are completely incorporated, until the mixture has the consistency of a coarse paste, 1 to 2 minutes total.

Nutrition Facts

Per Serving: 75 calories; 7.2 g fat; 2 g carbohydrates; 0.6 g protein; < 1 mg cholesterol; 371 mg sodium. Full nutrition

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Read all reviews 4
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Pretty basic recipe; needed more seasoning for us. To achieve rough-chopped olives & avoid turning it into sludge, I put rinsed pitted olives - one can at a time - in the Ninja container with en...

Did not have anchovies and added sun dried tomatoes from last summer but and it was great!

This is fantastic! I didn't have capers and used a combination of about 3/4 green olives and 1/4 kalamatas, both rinsed well. I also threw in a couple spoonfuls of sundried tomatoes. This recipe...

This turned out beautifully, easy to make and inexpensive