CarbsPerServing:2.5 Prep Time:10 minutes Effort:Average
Ingredients:
½ cup kalamata olives 1 tsp capers
¼ cup extra virgin olive oil 1 tbsp balsamic vinigar
Equipment Needed:
Chef’s knife
cutting board
mortar & pestle
small bowl
measuring cups and spoons1/4 to ½ tsp oregano ¼ to ½ tsp rosemary
1 clove garlic
1/8 tsp black or white pepper
How to Prepare:
Hints: The vinaigrette should run slightly from the tapenade after it sits for a few seconds. Tapenade may be prepared a day in advance. Experiment with other herbs and types of acids to complment other foods such as fish or cold meats. Wine or cider vinigar may be substituted to reduce the carbohydrate by 0.5 g per serving.
Instructions: Chop olives until pieces are 1/8” or less. Crush
capers and garlic with knife blade and mince fine. Grind oregano and
rosemary with mortar and pestle until powdered. Combine all
ingredients in small bowl. Cover and chill for 2 hours. Serve over
cold asparagus or thin sliced tomato or other cold cooked vegetables.