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Olive Tapenade

Quick and very tasty! Great with meat, fish, or on fresh bread. Make it now! The French invented this dip ages ago — and why not? They have plenty of olives, and olives are very good for you!

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Olive and olive tapenade pasta sauce
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Olive and olive tapenade pasta sauce Olive and olive tapenade pasta sauce
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 8 % 2 g
Fats 68 % 17 g
Carbohydrates 24 % 6 g
217 kcal
GI: 100 / 0 / 0

Cooking method

Cooking time: 15 min

  1. Step 1:

    Step 1

    Put the black and green olives, celery, garlic, and herbs in a blender.

  2. Step 2:

    Step 2

    Add sugar, vinegar, oil, and hot sauce to taste.

  3. Step 3:

    Step 3

    Blend to a paste. Classic tapenade usually has some texture, but you can choose the consistency you prefer.

  4. Step 4:

    Step 4

    Adjust the tapenade to taste with your favorite spices.

  5. Step 5:

    Step 5

    Transfer it to a container and refrigerate it to let the flavors meld a little.

  6. Step 6:

    Step 6

    After about 15 minutes it's ready to serve. To store it, transfer the tapenade to an airtight jar and pour a layer of oil over the top.

  • Enjoy!

Caloric content of the products possible in the composition of the dish

  • Garlic - 143  kcal/100g
  • Fresh parsley - 45  kcal/100g
  • Celery - 12  kcal/100g
  • Celery root - 32  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Black olives - 166  kcal/100g
  • Olive oil - 913  kcal/100g
  • Balsamic vinegar - 88  kcal/100g
  • Chili sauce - 98  kcal/100g

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