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.

Alain Ducasse

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Recipe Summary

prep:
10 mins
total:
10 mins
Yield:
Makes: 8 servings (serving size: 1 topped toast)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a blender, combine first 5 ingredients (through capers).

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

Source

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

Nutrition Facts

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.
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