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Recipe: Kalamata Olive and Sun-dried Tomato Tapenade

Though traditional tapenade includes anchovies, I’m not a huge fan.  However, you can definitely add them if you are.  This recipe should have a paste-like consistency, so it’s easy to spread.  I like to make extra and store it in my fridge – the added oil and oil found naturally in olives will help keep it fresh!

Spicy Kalamata Olive and Sundried Tomato Tapenade

Serves 4-6 as an appetizer

1 heaping cup of kalamata olives (pitted)
1 tsp capers
¼ cup sundried tomatoes in olive oil (drained)
1 tbsp olive oil
1 tsp. lemon juice
1 tsp thyme
¼ tsp crushed red pepper

Combine all ingredients in a food processor. Blend well. Serve with whole grain crackers, use as a sandwich spread or use as a condiment in hard boiled eggs (as a deviled egg alternative).

NUTRITION INFORMATION (1/6 of the recipe): 55 calories, 5 grams of fat, 3 grams of carbs, 1 gram fiber, no protein).  It contains 1 gram of saturated fat and no trans fat.

*Don’t be concerned about the high fat content (its unsaturated) but remember that this is a condiment and is a healthier alternative to mayonnaise or any creamy spread!

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