Recipe by CheCheCherie
This recipe is from the REAL AGE website as a recipe for a "good fat" appetizer. "Consuming a small amount of healthy unsaturated fat, such as olive oil, before a meal slows the rate at which the stomach empties, which means: You'll digest your food more slowly, so you'll eat less but still feel full. Your blood sugar won't hit a high peak after you eat, but will remain at a lower, stable level. Your body will more easily absorb fat-soluble vitamins such as A, D, E, and K, as well as fat-soluble nutrients such as lycopene and lutein." Written by RealAge, Inc., peer-reviewed by Dr. Axel Goetz, September 2004
Top Review by DailyInspiration
Very tasty tapenade. I am serving it tonight with some toasted crostini. Love the olive combination and the addition of the basil -- I used some from my garden. I also plan to use this olive tapenade on a muffaletta sandwich that I am planning to make. Thanks so much for the post. Made for Fall PAC, 2012.
- 4.92 ml capers
- 177.44 ml green olives, pitted
- 177.44 ml black olives, pitted
- 2 garlic cloves, minced
- 59.14 ml olive oil
- 4.92 ml lemon juice
- 29.58 ml fresh basil, chopped
- pepper, to taste
Directions See How It's Made
- Combine all the ingredients in a food processor and pulse until the olives are finely chopped. Serve with baked whole-wheat pita chips or thinly sliced toasted whole-wheat bread. Makes 10 servings. Serving size: 2 tablespoons of tapenade. Calories per serving: 74. Saturated fat per serving: 1 gram.