Nutritional Info

Nutrition Facts

Serving Size 1 (14g)

Calories 91
Calories from Fat 89 (98%)
Amount Per Serving %DIV
Total Fat 9.9g 15%
Saturated Fat 1.4g 7%
Monounsaturated Fat 7.4g
Polyunsaturated Fat 1.1g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 2mg 0%
Potassium 8.9mg 0%
Total Carbohydrate 0.5g 0%
Dietary Fiber 0.2g 1%
Sugars 0g
Protein 0.1g 0%

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Recipe Description
There's nothing shy about this tapenade's intense flavors, punctuated with garlic, capers and anchovies.
Prep time
20 min
Cook time
0 min
Ready In
20 min


Serves Tool

Serves To:USMetric
1 Pinch(pn)  red pepper flakes, dried
1   loaf of crusty, day old bread, cut into 1/4 inch slices and toasted
1 Tablespoon(T)  fresh thyme leaves, packed
3 Tablespoon(T)  olive oil
1 Tablespoon(T)  fresh lemon juice
1 Cup(c)  black olives, pitted and rinsed
1 Tablespoon(T)  capers, drained
1 Clove(clv)  garlic, peeled
2   anchovy fillets


Place the olives, anchovies, garlic and capers in a food processor or blender and pulse  machine until they are coarsely chopped, stopping once or twice to scrape the side of the bowl with a rubber spatula.  Add the lemon juice, red pepper flakes, olive oil and thyme and run the machine until the mixture is smooth.  Serve the tapenade on the toasted bread.  The tapenade can be refrigerated, covered, for up to 1 month.  Let it return to room temperature before using.

Additional notes

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