| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Vegan | Vegtime5 | 12 | servings |
INGREDIENTS
| 1/4 | c | Pitted black olives |
| 1/4 | c | Canned white beans; rinsed and drained |
| 1 | ts | Capers; drained |
| 1 | Clove garlic; chopped | |
| 2 | ts | Chopped onion |
| 1 | tb | Fresh lemon juice |
| 1 | ts | Olive oil |
INSTRUCTIONS
MAKES 3/4 CUP VEGAN Although we have reduced the fat in this classic spread made from olives, it's still rich and meant to be used sparingly. In mini-food processor or blender, combine olives, beans, capers, garlic and onion and process until paste is formed. Add lemon juice and oil and process until smooth (but not liquidy) mixture is formed. Cover and refrigerate for 1 day before serving for flavors to blend. (Tapenade will keep refrigerated up to 2 weeks.) PER 1 -TABLESPOON SERVING: 12 CAL.; 0 PROT.; 1G TOTAL FAT (0 SAT. FAT); 2G CARB.; 0 CHOL.; 50MG SOD.; 0 FIBER. Converted by MC_Buster. By Kathleen <schuller@ix.netcom.com> on Mar 10, 1999. Recipe by: Vegetarian Times Magazine, December 1997, page 24 Converted by MM_Buster v2.0l.
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