Olive Tapenade

Savory olives are full of monounsaturated, heart-healthy fat. The addition of roasted red peppers gives this tapenade a sweet contrast and improves the color of the dip.

Serve it with warm pita bread or spread on a cracker. Then, toss any leftover tapenade in whole-wheat pasta with tomatoes and cooked chicken. You won't be disappointed!


Olive Tapenade

Recipe by Lisa Cicciarello Andrews, MEd, RD, LD

Ingredients

  • ½ cup green olives with pimientos
  • ½ cup pitted Kalamata olives
  • 1 roasted red pepper
  • 1 clove garlic, minced
  • ½ teaspoon oregano
  • 1 to 2 tablespoons olive oil

Directions

  1. Finely chop the two types of olives and red pepper.
  2. Place in a bowl and add minced garlic, oregano and olive oil.
  3. Stir well and serve with warm pita bread or crackers.

Nutrition Information

Serving size: 1 tablespoon
Serves 12

Calories: 34; Total fat: 2.4g; Protein: 4g; Carbohydrate: 0.5g; Fiber: 0.5g; Sodium: 105mg

Lisa Andrews on FacebookLisa Andrews on GoogleLisa Andrews on LinkedinLisa Andrews on Twitter
Lisa Andrews
Lisa Andrews, MEd, RD, LD, is a consultant dietitian and owner of Sound Bites Nutrition in Cincinnati, OH. She blogs at Sound Bites Nutrition and is a regular contributor to Food & Health Communications. Follow her on Twitter.


Handmixer