• 5 ounces black Niçoise olives, pitted
  • 1/2 garlic clove
  • 1 salted anchovy fillet, boned and rinsed well
  • 5 basil leaves, chopped
  • 1 tablespoon capers, drained
  • 7 tablespoons olive oil
  • 8 thin slices whole-wheat or multigrain baguette, toasted


1. In a blender, combine first 5 ingredients (through capers).

2. With the blender running, add oil; blend until slightly chunky. Divide among toasts.

  • Prep Time:

  • Olives and olive oil, two mainstays of the Mediterranean diet, come together in this savory spread. It's traditionally made with a mortar and pestle (pound until smooth), but a blender works just as well--and more quickly. Ducasse recommends Niçoise olives, but kalamatas work well, too.
  • Yield: Makes: 8 servings (serving size: 1 topped toast)

Nutritional Information

Calories per serving: 160
Fat per serving: 15.5g
Saturated fat per serving: 2.1g
Monounsaturated fat per serving: 11.4g
Polyunsaturated fat per serving: 1.7g
Protein per serving: 1g
Carbohydrate per serving: 5g
Fiber per serving: 1g
Cholesterol per serving: 0.0mg
Iron per serving: 0.0mg
Sodium per serving: 273mg
Calcium per serving: 10mg

Good to Know

Olives are a good source of heart-healthy monounsaturated fatty acids.

Alain Ducasse Nature: Simple, Healthy, and Good by Alain Ducasse, Paul Neyrat, and Christophe Saintagne (Rizzoli). Copyright 2012.