Tapenade
I love this recipe. Its good as a dip, as a sandwich spread, as a salad dressing addition, basically anything. It is an olive paste that is just tasty.
Tapenade:
from: Flat belly Diet Cookbook
2 cups black olives
2 teaspoons capers, rinsed and drained
3 cloves garlic
2 tbs olive oil
1 tbs freshly squeezed lemon juice.
1/4 tsp freshly ground black pepper
1. Combine the olives, capers, and garlic in the bowl of a food processor fitted wit ha metal blade. Pulse until coarsley chopped. Combine oil and lemon juice in a measuring cup. With the machine running, add the oil mixture through the feed tube to blend into a rough paste. And the pepper and pulse to combine. It can be stored for up to two weeks in the fridge.
12 servings (2 tbs each)
60 calories
Stay tuned tomorrow for a salad/wrap recipe that uses this yummy stuff!
from: Flat belly Diet Cookbook
2 cups black olives
2 teaspoons capers, rinsed and drained
3 cloves garlic
2 tbs olive oil
1 tbs freshly squeezed lemon juice.
1/4 tsp freshly ground black pepper
1. Combine the olives, capers, and garlic in the bowl of a food processor fitted wit ha metal blade. Pulse until coarsley chopped. Combine oil and lemon juice in a measuring cup. With the machine running, add the oil mixture through the feed tube to blend into a rough paste. And the pepper and pulse to combine. It can be stored for up to two weeks in the fridge.
12 servings (2 tbs each)
60 calories
Stay tuned tomorrow for a salad/wrap recipe that uses this yummy stuff!
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