Olive Tapenade with Sliced Vegetables

7 15 146
Ingredients Minutes Calories
Prep Cook Servings
15 min 0 min 4
Olive Tapenade with Sliced Vegetables
Health Highlights


1 cup Kalamata olives
2 tbsp drained Capers, canned
3 tbsp Extra virgin olive oil
2 clove(s) Garlic
1/4 cup Parsley, fresh (Organic)
1 cucumber(s) Cucumber (Sliced)
1 large Carrots (Sliced)


1. Place olives, capers, olive oil, garlic, and parsley in a blender or food processor and mix on low until a thick paste forms.

2. Divide tapenade and vegetables into 4 equal servings.

3. Spread tapenade on vegetable slices or use as dip.


Serving Options:

with fresh sliced veggies - cucumber, carrots, peppers, celery

Nutrition Facts

Per Portion

Calories 146
Calories from fat 115
Calories from saturated fat 16.0
Total Fat 12.8 g
Saturated Fat 1.8 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.3 g
Monounsaturated Fat 9.2 g
Cholesterol 0
Sodium 425 mg
Potassium 193 mg
Total Carbohydrate 7.4 g
Dietary Fiber 2.1 g
Sugars 2.2 g
Protein 1.3 g

Dietary servings

Per Portion

Vegetables 2.0

Energy sources


Meal Type(s)