Servings: 8 servings
Calories: 180kcal
Ingredients
- 300 g Niçoise black olives pitted; tapenade
- 4 tbsp capers tapenade
- 6 anchovy fillets tapenade
- 2 garlic cloves tapenade
- 1 tsp fresh thyme leaves tapenade
- 1 tbsp lemon juice tapenade
- 4 tbsp extra-virgin olive oil tapenade
- Black pepper tapenade
- radishes, celery sticks, cucumber batons, fennel slices, endive leaves, broccoli florets, cherry tomatoes, bell pepper strips, asparagus tips, cauliflower florets crudités
Instructions
- Drain olives and capers well. Pat dry with paper towel.
- Place olives, capers, anchovy fillets, garlic, and thyme in a food processor.
- Pulse until roughly chopped — do not over-process.
- Add lemon juice and pulse again. With the motor running, drizzle in olive oil until combined.
- Taste and adjust: add more anchovy for salt, more lemon for brightness, more oil for smoothness.
- Transfer to a small serving bowl. Drizzle with a little extra olive oil.
- Arrange crudités around the tapenade on a large board. Serve at room temperature.
Nutrition
Serving: 1serving | Calories: 180kcal | Protein: 4g | Fat: 15g | Fiber: 3g
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