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Ingredients10 m servings 136 cals
Original recipe yields 16 servings
- Place olives, walnuts, olive oil, and harissa in a blender. Pulse until mixture is blended but retains a coarse texture. For a thinner, more dip-like tapenade, add additional olive 1 tablespoon at a time. Add salt and pepper to taste.
- Cook's Note:
- This tapenade can be made 1 or 2 days in advance. Keep refrigerated.
Per Serving: 136 calories; 13.7 g fat; 3.2 g carbohydrates; 1.9 g protein; 0 mg cholesterol; 244 mg sodium. Full nutrition