27 Sep

Olive Fennel Tapenade

1/2 pound pitted black olives in brine
2 teaspoons minced garlic
1 1/2 teaspoons fennel seed
1/2 teaspoon red wine vinegar
2 tablespoons olive oil
1/2 teaspoon Pernod
1 tablespoon minced parsley

Rinse the pitted black olives, shake them dry and place them in the bowl of a food processor fitted with the metal blade.

With a mortar and pestle, pound the garlic and the fennel seed into a coarse paste and add it to the black olives along with the vinegar and the olive oil. Use on/off pulses of the food processor to turn mixture into a coarse paste that holds together; add a little more olive oil if the mixture is too dry. Cover tightly and refrigerate until ready to serve. When almost ready to serve, remove from the refrigerator and stir in the Pernod and parsley. Makes 2 cups.

Per (1-tablespoon) serving: 17 calories, 88 percent calories from fat, 2 grams total fat, .22 gram saturated fat, no cholesterol, .58 gram carbohydrates, .27 gram total fiber, .02 gram total sugars, .31 gram net carbs, .09 gram protein, 62 milligrams sodium.

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