Olive-Scallion Tapenade
This olive-scallion tapenade is great on toast or used as a dip.
Ingredients
- 6 tbsp olive oil
- Juice of 1⁄2 lemon
- 1⁄2 cup black olives, pitted
- 2 tbsp scallions, greens only, chopped
- 1 tbsp capers, drained and rinsed
- 1 tbsp nasturtium leaves or petals, chopped
- 1 tbsp fresh parsley, chopped
- 3 anchovy fillets
Preparation
In a food processor, blend all ingredients until finely ground. Spread on toast or crackers.
Nutrition Information
- Serving Size 8
- Calories 115
- Carbohydrate Content 0 g
- Cholesterol Content 0 mg
- Fat Content 12 g
- Fiber Content 0 g
- Protein Content 1 g
- Saturated Fat Content 1 g
- Sodium Content 0 mg
- Sugar Content 0 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g