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Tapenade with Basil

Yield Makes about 1 1/4 cups
Notes: If making up to 1 week ahead, chill airtight. Spread tapenade onto crusty bread to serve as an appetizer.

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

Nutrition 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

How to Make It

  1. 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.)

  2. Nutritional analysis per tablespoon.