Pine Nuts: Black-Olive- and-Pine- Nut Tapenade - 4 pts; Carbs 2g; Fiber 1g

Pine Nuts: Black-Olive- and-Pine- Nut Tapenade - 4 pts; Carbs 2g; Fiber 1g

Serving Size : 4
Categories : Condiment
Amount Measure Ingredient -- Preparation Method
1/2 cup oil-cured black olives
2 tablespoons pine nuts
1/2 small clove garlic
1 tablespoon Italian parsley
1/2 teaspoon fresh rosemary
6 cherry tomatoes -- cut into 1/4-inch-thick wedges
1 tablespoon grated lemon zest
1 1/2 tablespoons olive oil

Slice olives in half using a sharp knife; discard pits. Finely chop olives, pine nuts, garlic, parsley, and rosemary; place in a small bowl. To the bowl, add tomatoes, zest, and olive oil; mix to combine. Serve at room temperature. Tapenade can also be prepared ahead and refrigerated, covered, up to three days. Bring to room temperature before serving.
Serves 4
Oil-cured olives give this tapenade a smooth texture; they are available in the gourmet section of most supermarkets.
Per Serving (excluding unknown items): 150 Calories; 15g Fat (90.8% calories from fat); 1g Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1067mg Sodium. Exchanges: 0 Grain(Starch) ; 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat.