Try spreading this tangy tapende on crostini or pipe into cherry tomatoes (after slicing off the stem ends and seeding them). For a great sandwich, fill a lettuce-lined pita pocket with tapenade and sliced hard-cooked eggs. Source: EatingWell Magazine, November 1997

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • Combine lentils and garlic in a large saucepan and cover with water. Bring to a boil, reduce heat to low and simmer, covered, until very tender, 30 to 35 minutes.

  • Drain the lentils and garlic and transfer to a food processor. Add olive paste (or olives), capers, anchovies (or anchovy paste), lemon juice and oil; puree until smooth. Season with salt and pepper. Scrape into a bowl and stir in rosemary.

Nutrition Facts

30 calories; 0.9 g total fat; 0.2 g saturated fat; 58 mg sodium. 67 mg potassium; 3.9 g carbohydrates; 1.4 g fiber; 1.8 g protein; 4 IU vitamin a iu; 1 mg vitamin c; 32 mcg folate; 4 mg calcium; 1 mg iron; 7 mg magnesium;