Walnut Tomato Tapenade


You don’t need to go to Greece to have an amazing tapenade! You can eat some right in your own kitchen! What makes this trendy appetizer so appetizing? It’s the olives of course! A recent study found that consuming full-fat fabulous olive oil helped individuals feel fuller, faster. That means that this recipe can fit well into the regimen of anyone interested in losing a few pounds. Further, olives (and the oil that comes from them) may also play a role in protecting our bones and our liver too! That’s some big nutrition benefit from a small-sized food!

Makes 16 Servings – Serving Size: 1 oz

1/2 cup sun-dried tomatoes
1 cup hot water
1 tbsp extra-virgin olive oil
1 tsp lemon zest
1 1/2 tsp fresh garlic, finely minced
1 tsp anchovy paste
1 tsp dijon mustard
1 tbsp fresh parsley, chopped
1 tbsp fresh basil, chopped
1/2 cup toasted walnuts
3/4 cup cured olives, no pit, black Greek or kalamata, drained
2 tbsp capers, drained

In small bowl combine hot water with dried tomatoes and set aside for 20 minutes. In food processor add walnuts and pulse until coarsely chopped, remove and set aside. Drain water from tomatoes, add to processor and pulse until coarse chop, remove and set aside. Add remaining ingredients except walnuts and pulse until coarse chop add back walnuts, dried tomatoes and pulse until blended.

Nutritional Information per Serving:
Calories: 40
Sodium: 130mg
Sugars: 1g
Cholesterol: 0mg
Saturated Fat: 0g
Fiber: 1g
Protein: 1g
Carbohydrate: 2g