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An olive and garlic based spread for crackers or baguettes.

Olive Tapanade

1/2 pound Kalamata olives (OR Nicoise)
2 anchovy fillets
3 tablespoons capers
1 clove garlic, minced
1/2 fresh lemon, juiced
Extra vigin olive oil (as needed)

1. Remove pits from olives and place in a food processor with anchovies, capers, and garlic. Process to a coarse paste. Add olive oil and blend briefly, then add lemon juice and mix well.
2. Serve on crackers or baguette rounds.

Makes 4 servings.

Nutrition Facts:
Amount Per Serving
Calories: 94
Calories from fat: 66
Total fat: 7 gm
Saturated fat: 1 gm
Cholesterol: 1 mg
Sodium: 766 mg
Carbohydrate: 6 gm
Protein: 1 gm

Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.