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