Tapenade with Basil

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

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Nutritional Information

Amount per serving
  • Calories: 74
  • Calories from fat: 91%
  • Protein: 0.8g
  • Fat: 7.4g
  • Saturated fat: 1g
  • Carbohydrate: 1.2g
  • Fiber: 0.1g
  • Sodium: 204mg
  • Cholesterol: 1.2mg


  • 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


  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.
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