Tapenade
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.Olives are a good source of heart-healthy monounsaturated fatty acids.
Gallery
Recipe Summary
Ingredients
Directions
Source
Nature: Simple, Healthy, and Good by Alain Ducasse, Paul Neyrat, and Christophe Saintagne (Rizzoli). Copyright 2012.
Nutrition Facts
Per Serving:
160 calories; fat 15.5g; saturated fat 2.1g; mono fat 11.4g; poly fat 1.7g; protein 1g; carbohydrates 5g; fiber 1g; cholesterol 0mg; iron 0mg; sodium 273mg; calcium 10mg.