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Preserved-Lemon and Green Olive Tapenade
Servings:
Makes 1 1/2 Cups as an appetizerPrep Time:
10 minutesCook Time:
0 minutes
Ingredients
Give preserved lemon pieces a rinse before using to cut back on salt.
1 cup pitted green olives
4 pieces preserved lemon, rinsed, seeds removed
1/4 cup chopped fresh parsley and/or mint
2 oil-packed sundried tomatoes, plus 2 Tbsp. oil from jar
2 Tbsp. extra-virgin olive oil
2 garlic cloves, chopped
Pinch crushed red pepper
Directions
1. Combine ingredients in a food processor and pulse until finely chopped, about 5 pulses.
Store It: In the refrigerator for up to 2 weeks.
Source: Hannaford fresh Magazine, January - February 2016
Nutrition
| Nutritional Facts | |
| Servings | Makes 1 1/2 Cups |
| Base Nutrients | |
| Calories | 35 kcal (2%) |
| Calories from Fat | 32 kcal (0%) |
| Total Fat | 4 g (5%) |
| Saturated Fat | 0 g (0%) |
| Cholesterol | 0 mg (0%) |
| Sodium | 95 mg (4%) |
| Total Carbohydrates | 1 g (0%) |
| Dietary Fiber | 0 g (0%) |
| Protein | 0 g (0%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | n/a |
| Minerals | |
| Calcium | n/a |
| Iron | n/a |
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