Page 297 - 28_Days_of_Clean_Eating.sanet.cd

Quick Olive-Pepper

Vegan
Tapenade
Gluten-Free

Tapenade is a delicious, traditional savory European spread for
bread and crackers. Olives are a great low-calorie food full of heart-
healthy monounsaturated fats that are believed to help lower bad
cholesterol. They are also high in vitamin E, a natural antioxidant
that protects against free radicals.

Serving Tip: Keep this briny dip on hand to spread on sandwiches,
stir into a salad dressing, or to make a simple pasta sauce. It’s also
great mixed with a little Greek yogurt as a creamy olive dip.
1 roasted jarred red pepper 1 tablespoon fresh oregano
2 cups pitted Kalamata olives 1 tablespoon lemon juice
¼ cup capers, drained 1 teaspoon lemon zest
2 garlic cloves ½ cup extra-virgin olive oil
1. In a food processor, combine the pepper, olives, capers, garlic,
oregano, lemon juice, and lemon zest. Pulse until combined.
2. With the food processor running, slowly add the oil in a steady
stream. Store the tapenade in an airtight container in the
refrigerator.

Makes 2 cups. Prep time: 5 minutes.

Per serving (¼ cup): Calories: 153 Fat: 16.3g Saturated Fat: 2.3g
Protein: 0.6g Carbohydrates: 3.6g Fiber: 1.7g

296 28 Days of Clean Eating