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Tapenade with Basil





Yields
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.

 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
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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 74Calories from Fat 91
% Daily Value *
Total Fat 7.4g12%

Saturated Fat 1g5%
Cholesterol 1.2mg1%
Sodium 204mg9%
Total Carbohydrate 1.2g1%

Dietary Fiber 0.1g1%
Protein 0.8g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.