Olive Tapenade
Olive Tapenade
1 cup assorted Greek, Kalamata or Black olives (pitted)
2 tablespoons capers
1 tablespoon anchovy paste
3-4 fresh basil leaves
2 tablespoons olive oil
1 tablespoon lemon juice
1/2 teaspoon garlic powder
Place all ingredients in the food processor and puree until you have a thick spread. Serve on crackers or crostini.
Yields about 1 cup.
WW Points Plus Value: 1 point for 2 tablespoons
Recipe from Curly Girl Kitchen