Tapenade with Basil
Notes: If making up to 1 week ahead, chill airtight. Spread tapenade onto crusty bread to serve as an appetizer.
How to Make It
Step 1
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.)
Step 2
2
Nutritional analysis per tablespoon.
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
Directions
Step 1
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.)
Step 2
2
Nutritional analysis per tablespoon.
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