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.
Health JANUARY 2013
1. In a blender, combine first 5 ingredients (through capers).
2. With the blender running, add oil; blend until slightly chunky. Divide among toasts.
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