Feta Tapenade

4.3

(3)

3 Reviews

2 Photos

A delicious olive and feta mixture great as an appy or at party as a spread. Traditionally tapenade is made without feta cheese, so you can remove the feta and replace with an even mixture of Kalamata and green olives.

Submitted by Richard Elsom

Updated on January 14, 2022

Prep Time:

10 mins

Total Time:

10 mins

Servings:

24

Yield:

3 1/2 cups

Jump to Nutrition Facts

Ingredients

2 cups pitted Kalamata olives, drained
1 cup pitted green olives, drained
¼ cup fresh lemon juice
1 (2 ounce) can anchovy fillets, rinsed
2 cloves garlic
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh rosemary
½ cup extra-virgin olive oil
1 cup crumbled feta cheese
½ teaspoon ground black pepper

Directions

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.

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