Provencal Tapenade
5 mins (prep 5)
11 ingredients
1.5 servings
The classic provençal olive, anchovy and caper paste is a dish that was only developed in the nineteenth century. This recipe for tapenade is made with kalamata olives and an amazing blend of flavours. It has been adapted from 'mediterranean kitchen', published by Murdoch Books, and posted for the 2005 Zaar World Tour. The preparation time below does not include the time necessary for sterilising a jar. The instructions for this are included below.

Categories:  <-15-mins , beginner-cook , fruit , italian , greek , food-processor~blender , taste~mood , quick , equipment , french , appetizer , low-carb , low-in... , time-to-make , low-protein , european , easy , citrus , small-appliance , spreads , savory , lemon ,
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Serving Size (361.75 g)
Servings 1.5
Amount per Serving
Calories 1563.87 Calories from Fat 700.65
% Daily Value *
Total Fat 77.85g 179.65%
Saturated Fat 11.2g 84.01%
Trans Fat 0.27g %
Cholesterol 0.0mg 0.0%
Sodium 3135.68mg 195.98%
Total Carbohydrate 199.15g 99.57%
Dietary Fiber 10.79 g 64.77%
Sugars 14.45 g %
Protein 22.7g 68.09%
Vitamin A 83.87IU% Vitamin C 8.97mg%
Calcium 32.38mg% Iron 1.02mg%
*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:
fresh ground black pepper