Olive tapenade makes a lovely spread on crostini, or can be used as a topping for bruschetta, pasta, or baked potato.
Olives are an excellent source of heart-healthy monounsaturated fat known for lowering LDL (bad cholesterol), while maintaining HDL (good cholesterol). Monounsaturated fat may help reduce blood pressure and lower the risk of heart disease.
PREP TIME: 10 minutes
COOK TIME: 0 minutes
TOTAL TIME: 10 minutes
YIELD: just over 1 cup
1.5 cups kalamata olives*, sliced (375 ml jar)
3 tbsp capers, drained
1 garlic clove, minced
2 tbsp olive oil (extra virgin)
2 tbsp fresh parsley, finely chopped
1. Reserve 1/3 cup of olives and set aside.
2. Place remaining ingredients in food processor and pulse to desired consistency- try not to over blend to retain some of the olive texture.
3. Chop reserved olives into smaller pieces.
4. Remove tapenade from food processor. Stir in cut up olives.
For best flavour, use only good-quality, brine-cured olives in a jar, not the canned variety.