Tapenade With Basil

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Aug. 29, 2010

Ingredients

Calamata olives 1 Cup (16 tbs)
Garlic 3 Clove (15 gm) , peeled
Canned anchovy fillets 2 Ounce , drained, rinsed (1 Can)
Basil leaves 3/4 Cup (12 tbs) , chopped
Extra virgin olive oil 1/2 Cup (8 tbs)

Directions

Pit olives. In a food processor, whirl olives, garlic, anchovies, and basil until finely chopped. Add olive oil and whirl until smooth. (Or with a knife, mince olives, garlic, anchovies, and basil; mix with oil.)

Recipe Summary

Nutrition Facts

Serving size Complete recipe

Calories 22Calories from Fat 1

 % Daily Value*

Total Fat %

Saturated Fat %

Trans Fat 0 g

Cholesterol

Sodium 2 mg0.08%

Total Carbohydrates 5 g1.7%

Dietary Fiber %

Sugars

Protein %

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet