![](https://cdn.statically.io/img/www.allrecipes.com/thmb/39qsO_8qx6NbxS2Y4JjejbRIAmo=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/4459742-0662e03713dc479eaa2f3336e3dd545c.jpg)
Ingredients
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2 cups pitted Kalamata olives, drained
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1 cup pitted green olives, drained
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¼ cup fresh lemon juice
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1 (2 ounce) can anchovy fillets, rinsed
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2 cloves garlic
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2 teaspoons chopped fresh thyme
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2 teaspoons chopped fresh rosemary
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½ cup extra-virgin olive oil
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1 cup crumbled feta cheese
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½ teaspoon ground black pepper
Directions
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Blend Kalamata olives, green olives, lemon juice, anchovy fillets, garlic, thyme, and rosemary in a food processor until coarsely chopped; transfer to a bowl. Slowly drizzle olive oil into the olive mixture while stirring. Fold feta cheese into the mixture. Season the tapenade with black pepper; stir.
Nutrition Facts (per serving)
102 | Calories |
10g | Fat |
2g | Carbs |
2g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 24 | |
Calories 102 | |
% Daily Value * | |
Total Fat 10g | 13% |
Saturated Fat 2g | 11% |
Cholesterol 7mg | 2% |
Sodium 462mg | 20% |
Total Carbohydrate 2g | 1% |
Dietary Fiber 0g | 1% |
Total Sugars 0g | |
Protein 2g | 3% |
Vitamin C 1mg | 2% |
Calcium 44mg | 3% |
Iron 0mg | 2% |
Potassium 23mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.