Makeover Green Olive Tapenade
This is a scrumptious, super-fast appetizer that looks and tastes so good, you'll never guess it's light. “This recipe offers an excellent way to create elegant and full-flavored appetizers,” writes Teresa Spencer from Oconomowoc, Wisconsin.
Total TimePrep/Total Time: 10 min.
Makes14 servings (1-3/4 cups tapenade)
- 2 tablespoons olive oil
- 1 tablespoon water
- 1 tablespoon lemon juice
- 2 anchovy fillets
- 1 garlic clove, peeled
- 1/4 teaspoon pepper
- Dash sugar
- 2 cups pimiento-stuffed olives
- 14 slices French bread (1/2 inch thick), toasted
- In a food processor, combine the first seven ingredients; cover and process until smooth. Add olives; cover and pulse until coarsely chopped. Serve with toasted French bread.
Nutrition Facts1 each: 87 calories, 6g fat (0 saturated fat), 0 cholesterol, 501mg sodium, 8g carbohydrate (0 sugars, 0 fiber), 1g protein.
Originally published as Makeover Green Olive Tapanade in Light & Tasty February/March 2008
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