Tapenade

 Recipe
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.

Yield:

Makes: 8 servings (serving size: 1 topped toast)

Recipe Time

Prep: 10 Minutes

Nutritional Information

Calories 160
Fat 15.5 g
Satfat 2.1 g
Monofat 11.4 g
Polyfat 1.7 g
Protein 1 g
Carbohydrate 5 g
Fiber 1 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 273 mg
Calcium 10 mg

Ingredients

5 ounces black Niçoise olives, pitted
1/2 garlic clove
1 salted anchovy fillet, boned and rinsed well
5 basil leaves, chopped
1 tablespoon capers, drained
7 tablespoons olive oil
8 thin slices whole-wheat or multigrain baguette, toasted

Preparation

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

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

Note:

Alain Ducasse,

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

January 2013
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