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Tapenade: Provençal Olive Paste – posted by MarkieZ
 
 
From Gourmet Vegetarian Feasts by Martha Rose Shulman
 
  1. Pit 1/2 lb. Provençal olives (or Greek) and mash to a puree with 2 cloves garlic and 2 Tbs. capers, using a mortar and pestle.
  2. Blend in 1/4 t thyme, 1/4 t crushed rosemary, 2 TBS. olive oil, 2 TBS. lemon juice, 1 teaspoon Dijon mustard and black pepper to taste.
  3. Chill
This is traditionally from the South of France. Anchovies are usually in it.  You could add them at the end a little at a time until you get the flavor you want.  The same with an herbed vinegar.
...
Ingredient Carb
Grams		 Fibre
Grams		 Calorie
Count
1/2 pound olives
5.6
3.2
296.0
2 cloves garlic
2.0
0.2
4.8
2 tablespoons of capers
0.8
0.6
4.0
1/4 teaspoon thyme
0.2
0.1
0.7
1/4 teaspoon rosemary
0.2
0.1
1.0
2 tablespoons olive oil
0
0
238.6
2 tablespoons lemon juice
2.6
0.2
7.6
1 teaspoon Dijon mustard
0
0.2
6.0
Black pepper to taste
0
0
0
TOTAL
11.4
4.6
558.7
..
Whole recipe =  11.4 grams of carbohydrate and 558.7 calories
Whole recipe (subtracting fibre grams) = 6.8 grams of carbohydrate