Donna's Pistachio Nut and Olive Tapenade

This has a fabulous flavor. Use it with the Chicken Roulade or serve it as a Brochette appetizer with toasted French bread.

  • 1/4 cup chopped pistachio nuts
  • 1/2 cup chopped olives
  • 1/2 cup roasted red peppers
  • 1/2 medium Granny Smith apple, cored and finely diced
  • 2 tablespoons finely chopped parsley
  • 1/4 cup finely chopped onion
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons roasted garlic, optional
  • freshly ground pepper, to taste

In a small bowl, combine all ingredients. (Ingredients may be chopped in a small food processor.) Refrigerate any leftovers.

Serves 4

Nutritional Information per serving:

Calories 100 Fat, gm. 6 (5 gm are monounsaturated) Protein, gm. 1 Carb. gm. 8 Cholesterol, mg. 0 Fiber, gm. 2

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