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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: If making up to 1 week ahead, chill airtight. Spread tapenade onto crusty bread to serve as an appetizer. 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:
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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