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| 1/4 Tasse | Pitted black olives |
| 1/4 Tasse | Canned white beans; rinsed and drained |
| 1 Teelöffel | capers drained |
| 1 | Cloves garlic chopped |
| 2 Teelöffel | onion chopped |
| 1 Esslöffel | lemon juice fresh |
| 1 Teelöffel | olive oil |
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Makes 3/4 Cup Vegan
Although we have reduced the fat in this classic spread made from olives, it's still rich and meant to be used sparingly.
In mini-food processor or blender, combine olives, beans, capers, garlic and onion and process until paste is formed. Add lemon juice and oil and process until smooth (but not liquidy) mixture is formed. Cover and refrigerate for 1 day before serving for flavors to blend. (Tapenade will keep refrigerated up to 2 weeks.)
Per 1 -Tablespoon Serving: 12 Cal.; 0 Prot.; 1G Total Fat (0 Sat. Fat); 2G Carb.; 0 Chol.; 50MG Sod.; 0 Fiber.
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