Savory Olive Tapenade

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

• Ready In: 10 mins
• Serves: 10

Ingredients

• 1  teaspoon capers
• 3⁄4 cup green olives, pitted
• 3⁄4 cup black olives, pitted
• 2  garlic cloves, minced
• 1⁄4 cup olive oil
• 1  teaspoon lemon juice
• 2  tablespoons fresh basil, chopped
•  pepper, to taste

Directions

1. 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.