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
Comments