Green Olive & Almond Tapenade

Directions

1. 1
   Pit the olives with a knife; set aside. If using salt-packed anchovies, wash the anchovies in several changes of water. Separate the fillets by running a knife or your finger along the backbone; remove any large bones.
2. 2
   Size
3. 3
   50, Fat
4. 4
   45, Saturated Fat
5. 5
   1, Polyunsaturated Fat
6. 6
   Put the pitted olives, anchovies, almonds, garlic, capers, lemon juice, and olive oil in a food processor; process until a coarse paste forms. Itmakes a tangy topping for savory tarts and pizza and is delicious tossed with pasta along with a little olive oil and some fresh goat cheese. Brennan also tucks this tapenade under the skin of a chicken breast as a flavor booster.
7. 7
   per Tbs., Calories
8. 8
   5, Fat Calories
9. 9
   5, Protein
10. 10
    5, Sodium
11. 11
    1, Monounsaturated Fat
12. 12
    5, Carbohydrates
13. 13
    135, Cholesterol
14. 14
    0, Fiber
15. 15
    Photo: Scott Phillips
16. 16
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