Prep Time
10 Mins
Yield
Makes: 8 servings (serving size: 1 topped toast)

Olives and olive oil, two mainstays of the Mediterranean diet, come together in this savory spread. It's traditionally made with a mortar and pestle (pound until smooth), but a blender works just as well--and more quickly. Ducasse recommends Niçoise olives, but kalamatas work well, too.

How to Make It

Step 1

In a blender, combine first 5 ingredients (through capers).

Step 2

With the blender running, add oil; blend until slightly chunky. Divide among toasts.

Nature: Simple, Healthy, and Good by Alain Ducasse, Paul Neyrat, and Christophe Saintagne (Rizzoli). Copyright 2012.

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