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1/2 cup kalamata olives
1 tsp capers
1/4 cup extra virgin olive oil
1 tbsp balsamic vinigar
mortar & pestle
measuring cups and spoons
1/4 to 1/2 tsp oregano
1/4 to 1/2 tsp rosemary
1 clove garlic
1/8 tsp black or white pepper
How To Prepare:
Hints: The vinaigrette should run slightly from the tapenade after it sits for a few seconds. Tapenade may be prepared a day in advance. Experiment with other herbs and types of acids to complment other foods such as fish or cold meats. Wine or cider vinigar may be substituted to reduce the carbohydrate by 0.5 g per serving.
Instructions: Chop olives until pieces are 1/8" or less. Crush capers and garlic with knife blade and mince fine. Grind oregano and rosemary with mortar and pestle until powdered. Combine all ingredients in small bowl. Cover and chill for 2 hours. Serve over cold asparagus or thin sliced tomato or other cold cooked vegetables.
Number of Servings:
Carbs per serving - include all nutritional information if known: