YieldsMakes about 1 1/4 cups
AuthorNoël Richardson, Vancouver Island, British Columbia,
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.

Tapenade with Basil