Olive Tapenade on Bread

I chose to make this one while my kids are at school. I think I’m the only one in my family that like olives.

This definitely falls into the heart-healthy, Mediterranean diet category. Complement it with some sockeye salmon for some protein and healthy fats. The only thing this plate is missing is some greens. . . maybe next time.

I got this recipe from a Whole Foods cooking course at Bastyr University many years ago.

Mary’s Olive Tapenade

• 1/4 cup Kalamata olives, rinsed and pitted
• 1 1/2 teaspoons capers
• 1 small clove garlic
• 1/4 cup pine nuts
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon fresh basil
• Black pepper, freshly ground
• 1 teaspoon olive oil

Put all ingredients in food processor. Use the pulse button until mixture is finely chopped, but not a paste. Tapenade can be refrigerated, tightly covered, for up to a week. The flavor will intensify with age. Serve on fresh warm bread.