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Tapenade

Yield 1 1/4 cups (serving size: 2 tablespoons)
Serve this thick olive paste from Provence with toasted baguette slices. It's also great stirred into pasta, used as a sandwich spread, or as a pizza topping.

Ingredients

  • 2 garlic cloves, peeled
  • 2 cups pitted kalamata olives
  • 1/4 cup capers
  • 2 canned anchovy fillets
  • 1/4 cup finely chopped fresh parsley

Nutrition Information

  • calories 56
  • caloriesfromfat 80 %
  • fat 5 g
  • satfat 0.6 g
  • monofat 3.8 g
  • polyfat 0.6 g
  • protein 0.7 g
  • carbohydrate 2.2 g
  • fiber 0.3 g
  • cholesterol 1 mg
  • iron 0.3 mg
  • sodium 433 mg
  • calcium 13 mg

How to Make It

  1. With food processor running, drop garlic through food chute, and process until minced. Add olives, capers, and anchovies; process until finely chopped. Add parsley; pulse to combine.