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Cooking Light: Mixed Olive Tapenade

Daytime

Published: November 5, 2009

This piquant specialty of Provence, France, features classic ingredients from the region— olives, capers, and anchovies. Garnish with a lemon wedge and fresh parsley sprig, if desired. Serve at room temperature with baguette slices or crackers.

1 cup kalamata olives, pitted (about 4 ounces)
1 cup green olives, pitted (about 4 ounces)
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon capers, rinsed and drained
2 teaspoons chopped fresh thyme
1 teaspoon grated lemon rind
1⁄4 teaspoon freshly ground black pepper
10 oil-cured olives, pitted (about 1 ounce)
3 canned anchovy fillets (about 1⁄4 ounce)
1 garlic clove, chopped

1. Place all ingredients in a food processor; pulse 10 times or until olives are finely chopped. Yield: 16 servings (serving size: about 2 tablespoons).
CALORIES 39; FAT 3.6g (sat 0.4g, mono 2.3g, poly 0.5g); PROTEIN 0.3g; CARB 2g; FIBER 0.4g; CHOL 0mg; IRON 0.1mg; SODIUM 310mg; CALC 5mg

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