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Tapenade (Olive Paste)
- 2 cups pitted Greek or Moroccan oil-cured olives
- 6 oil-packed anchovy fillets, drained and patted dry
- 2 tablespoons drained capers
- 2 tablespoons olive oil
- 1 tablespoon cognac
- 2 large garlic cloves, crushed
- ½ teaspoon grated lemon zest
- 1/8 teaspoon chopped fresh thyme leaves
- 1/8 teaspoon coarsely cracked black peppercorns
Directions:View on Cookstr
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|Amount Per Serving|
|Calories 56kcal (3%)|
|Total Fat 5g (8%)|
|Saturated Fat 1g (4%)|
|Cholesterol 3mg (1%)|
|Total Carbohydrate 1g|
|Dietary Fiber 0g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|