Tapenade with Basil

recipe
Notes: If making up to 1 week ahead, chill airtight. Spread tapenade onto crusty bread to serve as an appetizer.

Yield:

Makes about 1 1/4 cups

Recipe from

Sunset

Nutritional Information

Calories 74
Caloriesfromfat 91 %
Protein 0.8 g
Fat 7.4 g
Satfat 1 g
Carbohydrate 1.2 g
Fiber 0.1 g
Sodium 204 mg
Cholesterol 1.2 mg

Ingredients

1 cup calamata olives
3 cloves garlic, peeled
1 can (2 oz.) anchovy fillets, drained and rinsed
3/4 cup chopped fresh basil leaves
1/2 cup extra-virgin olive oil

Preparation

Pit olives. In a food processor, whirl olives, garlic, anchovies, and basil until finely chopped. Add olive oil and whirl until smooth. (Or with a knife, mince olives, garlic, anchovies, and basil; mix with oil.)

Nutritional analysis per tablespoon.

Note:

Noël Richardson, Vancouver Island, British Columbia,

July 1999
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