Low Fat Green Olive Tapenade Food

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GREEN OLIVE TAPENADE



Green Olive Tapenade image

No tired spreads or dips from a jar here. Instead whip up this scrumptious combination of olives, garbanzo beans, capers, almonds and lemon juice for your lucky guests.

Provided by Melissa d'Arabian : Food Network

Time 10m

Yield 18 servings

Number Of Ingredients 10

2 cups pitted green olives (about 10 oz.)
1 tablespoon capers
1 clove garlic, minced
1/4 cup canned garbanzo beans, drained and rinsed
1/4 cup slivered almonds, toasted
1 tablespoon lemon juice
1 tablespoon chopped fresh parsley
1/3 cup olive oil
36 Keebler® Town House® Original crackers
36 small fresh parsley leaves (optional)

Steps:

  • 1. In food processor bowl combine olives, capers and garlic. Cover and process until chopped. Add beans, almonds, lemon juice and parsley. Process until combined. With food processor running, slowly add oil through feed tube, processing until combined. Transfer to small bowl. Cover and refrigerate until serving.
  • 2.Top each Keebler® Townhouse® Original cracker with about 1 tablespoon of olive mixture. Garnish with parsley leaves, if desired.
  • Yield: 2 1/4 cups; 18 servings (1 serving = 2 crackers plus 2 tablespoons tapenade)
  • For more great recipes, visit www.Kelloggs.com.
  • ®, ™, © 2010 Kellogg NA Co.

GREEN OLIVE TAPENADE



Green Olive Tapenade image

"This recipe offers an excellent way to create elegant and full-flavored appetizers," writes Teresa Spencer from Oconomowoc, Wisconsin. "It's perfect with wine and other drinks."

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 1-3/4 cups.

Number Of Ingredients 9

1/3 cup olive oil
1-1/2 teaspoons lemon juice
2 anchovy fillets
1 garlic clove, peeled
1/4 teaspoon pepper
Dash sugar
Dash salt
2 cups pimiento-stuffed olives
14 slices French bread (1/2 inch thick), toasted

Steps:

  • In a food processor, combine the first 7 ingredients; cover and process until smooth. Add olives; cover and pulse until coarsely chopped. Serve with toasted French bread.

Nutrition Facts : Calories 116 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 512mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.

GREEN OLIVE TAPENADE



Green Olive Tapenade image

Make and share this Green Olive Tapenade recipe from Food.com.

Provided by kiwidutch

Categories     Spreads

Time 15m

Yield 1 1/3 cups

Number Of Ingredients 13

9 cloves garlic, minced
1 anchovy, minced
1 pinch allspice
1 teaspoon oregano
1 teaspoon Tabasco sauce
1 1/2 teaspoons coarse grain mustard
1/4 cup kalamata olive, chopped
1/3 cup california black olives, chopped
1/2 cup green olives, chopped
1 teaspoon capers
1 1/2 tablespoons lemon juice
1/2 cup olive oil
1/4 cup Italian parsley

Steps:

  • Mix all ingredients together.
  • Better done by hand without a food processor.

Nutrition Facts : Calories 903, Fat 95.6, SaturatedFat 13.2, Cholesterol 2.5, Sodium 1423.6, Carbohydrate 14.6, Fiber 4.6, Sugar 1, Protein 3.7

GREEN OLIVE TAPENADE



Green Olive Tapenade image

Provided by Food Network

Categories     main-dish

Time 12m

Number Of Ingredients 6

2 cups Spanish green olives
2 tablespoons capers
7 fresh Spanish marinated anchovy fillets
1 teaspoon lemon zest
1 teaspoon finely chopped parsley
1/2 cup olive oil

Steps:

  • Put all ingredients except olive oil in food processor and pulse until thoroughly pureed. Add olive oil and pulse until incorporated.

GREEN OLIVE TAPENADE



Green Olive Tapenade image

Original tapenade usually has black olives in it, I find that this is much better using green! Trust me, you won't be able to stop yourself from keeping your spoon out of this.Plan ahead this needs to chill overnight before serving, yeah right...I can say that you will have at least half of this eaten before the next day arrives LOL! This is fantastic on crostini or crackers. You can cut the recipe in half if desired.

Provided by Kittencalrecipezazz

Categories     Vegetable

Time P1D

Yield 2 1/2 cups

Number Of Ingredients 9

2 (10 ounce) jars well-cured pitted green olives, well drained
2 (2 ounce) cans anchovy fillets, drained
1 tablespoon chopped fresh garlic
2 teaspoons capers, drained
1/2 cup olive oil
3 teaspoons fresh lemon juice
1/2 teaspoon cayenne pepper
black pepper
salt (optional)

Steps:

  • In a processor combine olives, anchovies, garlic and capers; process using on/off turns until coarsley chopped.
  • Add in the oil and process again until mixed.
  • Add in the lemon juice and cayenne; process until combined.
  • If you prefer a smoother tapenade, then process longer (I prefer a chunkier texure).
  • Transfer tapenade to a bowl; cover and refrigerate overnight or up to 5 days.
  • *NOTE* you can add in salt if desired but I don't think you will need to, as this is salty already.

Nutrition Facts : Calories 814.5, Fat 82.5, SaturatedFat 11.6, Cholesterol 38.6, Sodium 5261.7, Carbohydrate 10.7, Fiber 7.8, Sugar 1.4, Protein 15.8

LOW FAT GREEN OLIVE TAPENADE



Low Fat Green Olive Tapenade image

A lower fat version of the delicious olive spread. Perfect appetizer when served over sliced French bread. From Taste of Home Light & Tasty.

Provided by SaraFish

Categories     Spreads

Time 10m

Yield 1 3/4 cups, 14 serving(s)

Number Of Ingredients 9

2 tablespoons olive oil
1 tablespoon water
1 tablespoon lemon juice
2 anchovy fillets
1 peeled garlic clove
1/4 teaspoon pepper
1 dash sugar
2 cups pimento stuffed olives
14 slices toasted French bread

Steps:

  • In food processor, combine everything except olives and bread; cover and process until smooth. Add olives; cover and pulse until coarsely chopped. Serve with toasted French bread.

Nutrition Facts : Calories 203.9, Fat 3.2, SaturatedFat 0.6, Cholesterol 0.5, Sodium 349.4, Carbohydrate 36.3, Fiber 1.6, Sugar 1.7, Protein 7.7

SAVORY OLIVE TAPENADE



Savory Olive Tapenade image

This recipe is from the REAL AGE website as a recipe for a "good fat" appetizer. "Consuming a small amount of healthy unsaturated fat, such as olive oil, before a meal slows the rate at which the stomach empties, which means: You'll digest your food more slowly, so you'll eat less but still feel full. Your blood sugar won't hit a high peak after you eat, but will remain at a lower, stable level. Your body will more easily absorb fat-soluble vitamins such as A, D, E, and K, as well as fat-soluble nutrients such as lycopene and lutein." Written by RealAge, Inc., peer-reviewed by Dr. Axel Goetz, September 2004

Provided by CheCheCherie

Categories     Low Protein

Time 10m

Yield 10 serving(s)

Number Of Ingredients 8

1 teaspoon capers
3/4 cup green olives, pitted
3/4 cup black olives, pitted
2 garlic cloves, minced
1/4 cup olive oil
1 teaspoon lemon juice
2 tablespoons fresh basil, chopped
pepper, to taste

Steps:

  • Combine all the ingredients in a food processor and pulse until the olives are finely chopped. Serve with baked whole-wheat pita chips or thinly sliced toasted whole-wheat bread. Makes 10 servings. Serving size: 2 tablespoons of tapenade. Calories per serving: 74. Saturated fat per serving: 1 gram.

Nutrition Facts : Calories 75.1, Fat 8, SaturatedFat 1.1, Sodium 239.6, Carbohydrate 1.3, Fiber 0.7, Sugar 0.1, Protein 0.2

GREEN OLIVE AND ARTICHOKE TAPENADE



Green Olive and Artichoke Tapenade image

Make and share this Green Olive and Artichoke Tapenade recipe from Food.com.

Provided by dicentra

Categories     < 15 Mins

Time 5m

Yield 1 1/2 cups

Number Of Ingredients 8

3 tablespoons capers, drained
1 tablespoon chopped fresh parsley
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon black pepper
10 large pitted green olives
2 garlic cloves, minced
1 (14 ounce) can artichoke hearts, drained

Steps:

  • Combine all ingredients in the bowl of a food processor.
  • Pulse to desired smoothness.

Nutrition Facts : Calories 149.6, Fat 0.7, SaturatedFat 0.2, Sodium 1425.5, Carbohydrate 33.5, Fiber 15.3, Sugar 3.1, Protein 10.2

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