There are so many great ways to use olives. An Olive Tapenade recipe is fabulous to have in your back pocket to spruce up any dish.
- 1 six-ounce can California Grown green olives, drained and thinly sliced
- 1 tablespoon lemon juice
- 2 anchovy filets
- 2 tablespoons extra virgin olive oil
- 2 – 3 basil leaves
- 1 garlic clove, minced
- Place the olives in a small bowl. Set aside.
- In a food processor, combine the lemon juice, anchovy filets, olive oil, basil and garlic, and pulse until smooth. Pour over the olives and toss to combine. Serve.
- Serving Size:
- Calories: 282
- Sugar: 0.2 g
- Sodium: 1667.2 mg
- Fat: 25.9 g
- Carbohydrates: 6.4 g
- Protein: 9.1 g
- Cholesterol: 24.1 mg
Keywords: olive, ripe olive, olive tapenade