Hiziki Tapenade

35 mins (prep 35)
9 ingredients
6 servings
My friend Lorna Sass published this recipe in her cookbook called The New Vegan Cookbook. I made this today and was very happy I did. It tasted fresh and delicious. I doubled the recipe because I knew it wouldn't last long if I didn't. You might want to add a little more olive oil then it says to here, it's up to you. I included the soak time for the hiziki in with the prep. time. I didn't use the oil cured olives, the ones I used were in a brine so the flavour was a little less intense and I cut back on the salt.

Categories:  <-60-mins , vegan , spreads , vegetarian , appetizer , time-to-make ,
Share on Newzsocial



Serving Size (33.0 g)
Servings 6
Amount per Serving
Calories 64.24 Calories from Fat 56.88
% Daily Value *
Total Fat 6.32g 58.32%
Saturated Fat 0.87g 25.98%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 147.35mg 36.84%
Total Carbohydrate 2.08g 4.16%
Dietary Fiber 0.7 g 16.8%
Sugars 0.07 g %
Protein 0.39g 4.67%
Vitamin A 308.35IU% Vitamin C 1.9mg%
Calcium 20.82mg% Iron 0.74mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
small, drained capers