(¼ cup per serving)
1 cup (150 g)kalamata olives, pits removed
1 cup (135 g)green olives, pits removed
¼ cup (38 g)sun-dried tomatoes in oil, drained
1 Tbsp (9 g)capers
½ Tbsp (1 g)fresh basil
3 Tbsp (22 g)roasted walnuts (optional)
1 Tbsp (15 mL)extra virgin olive oil
1 tsp (1 g)dried oregano
- Finely mince the olives, sun-dried tomatoes, capers, garlic, basil, and walnuts. Transfer to a medium bowl. Alternatively, you can use a food processor and pulse to mince the ingredients.
- Add the remaining ingredients and toss to combine.
- This tapenade can be enjoyed immediately, but ideally, cover and refrigerate for 2 hours or overnight to allow the flavours to meld. Enjoy!
- Store in an airtight container in the fridge for up to 1 week.
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Nutrition per serving (¼ cup per serving)
Calories 152 kcal
|Total fat||14.9 g|
|Saturated fat||2.8 g|
|Trans fat||0.0 g|
|Total carbs||5.4 g|
|Dietary fiber||1.5 g|
|Total sugars||2.7 g|
|Added sugars||0.0 g|
|Vitamin A||9 μg RAE|
|Vitamin B6||0.1 mg|
|Vitamin B12||0 μg|
|Vitamin C||8.5 mg|
|Vitamin D||0 μg|
|Vitamin E||1.3 mg|
|Vitamin K||6 μg|
We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.
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