Mixed Olive Tapenade

Mixed Olive Tapenade
This piquant specialty of Provence, France, features classic ingredients from the region--olives, capers, and anchovies. Serve at room temperature with baguette slices and lemon wedges or crackers. For a fast entrée option, stir the tapenade into hot cooked pasta.

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


Combine all ingredients in a food processor; pulse 10 times or until olives are finely chopped. Yield: 16 servings (serving size: about 2 tablespoons) NUTRITION PER SERVING CALORIES 39(83% from fat); FAT 3.6g (sat 0.4g,mono 2.3g,poly 0.5g); PROTEIN 0.3g; CHOLESTEROL 0.0mg; CALCIUM 5mg; SODIUM 310mg; FIBER 0.4g; IRON 0.1mg; CARBOHYDRATE 2g

Cooking Light