[MC-AllEthnic-Recipes] Black Olive and Roasted Red Pepper Tapenade w Anchovies - 5g Carbohydrate; 3g Dietary Fiber

 

                      

* Exported from MasterCook *

         Black Olive and Roasted Red Pepper Tapenade w Anchovies

Recipe By     :

Serving Size  : 8     Preparation Time :0:00

Categories    : Condiment                       LowCal (Less than 300 cals)

                LowerCarbs                      Seafood

                Veggie

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  8             ounces  black olives -- (such as kalamata), pitted and drained

  4                     anchovy fillets

  2        tablespoons  capers -- drained

  1              clove  garlic -- peeled

     1/8      teaspoon  cayenne pepper

     1/4      teaspoon  grated orange zest

  8             sprigs  thyme -- leaves only

     1/2           cup  chopped roasted red bell peppers

     1/4           cup  olive oil

     1/2           cup  unsalted butter -- at room temperature

Place the olives, anchovies, capers, garlic, cayenne, orange zest, thyme

and roasted red peppers in the bowl of a food processor. Pulse until

evenly combined. Add the oil and butter and pulse a few more times until

it forms a cohesive paste. Store tapenade in an airtight container. It

will keep refrigerated for several weeks.

Makes 2 cups

Cuisine:

  "Mediterranean"

Source:

  "Adapted from "The Balthazar Cookbook" by Keith McNally, Riad Nasr and

  Lee Hanson"

S(Formatted by Chupa Babi):

  "Dec 2012"

Yield:

  "2 cups"

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Per Serving (excluding unknown items): 213 Calories; 22g Fat (88.4%

calories from fat); 1g Protein; 5g Carbohydrate; 3g Dietary Fiber; 33mg

Cholesterol; 344mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0

Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

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