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 from Health

Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 160
  • Fat: 15.5g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 11.4g
  • Polyunsaturated fat: 1.7g
  • Protein: 1g
  • Carbohydrate: 5g
  • Fiber: 1g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 273mg
  • Calcium: 10mg


  • 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


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