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Tapenade

This soft, rich paste made from olives, capers and garlic goes beautifully with Melba Toast – or spread on top of chicken before cooking, mix in with pasta or even use as a salad dressing tossed into mixed greens.
  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 20 pitted Kalamata olives
  • 1 tablespoon rinsed drained capers
  • 1 teaspoon fresh lemon juice
  • 2 teaspoons olive oil
  • fresh ground black pepper
  • 1 garlic clove

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

32kcal

Energy (kJ)

133kJ

Protein (g)

0.2g

Carbohydrate incl. fibre (g)

1.1g

Carbohydrate excl. fibre (g)

0.7g

Sugar (g)

0.0g

Fibre (g)

0.4g

Fat (g)

3.1g

Saturated fat (g)

0.4g

Unsaturated fat (g)

2.6g

Monounsaturated fat (g)

2.3g

Polyunsaturated fat (g)

0.3g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

152mg

Salt (g)

0.38g

Vitamin A (IU)

47IU

Vitamin C (mg)

0.9mg

Calcium (mg)

14mg

Iron (mg)

0.48mg

Potassium (mg)

7mg

Total

127kcal

533kJ

0.9g

4.5g

2.9g

0.2g

1.6g

12.5g

1.7g

10.4g

9.1g

1.3g

0.0g

0mg

606mg

1.52g

186IU

3.8mg

56mg

1.92mg

26mg


  • 1 Chop coarsely the olives and the capers. Combine together with lemon juice, olive oil and pepper.
  • 2 Add garlic. Mix well. Refrigerate for at least an hour to allow the flavours to blend. Keeps in fridge for up to 2 weeks.