Green Olive Tapenade

By Cindy_Wicker

Ingredients

• 1/3 cup olive oil
• 1-1/2 teaspoons lemon juice
• 2 anchovy fillets
• 1 garlic clove, peeled
• 1/4 teaspoon pepper
• Dash sugar
• Dash salt
• 2 cups pimiento-stuffed olives
• 14 slices French bread (1/2 inch thick), toasted

Preparation

Step 1

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. Yield: 1-3/4 cups.

Nutritional Facts
2 tablespoons tapenade with 1 slice of bread equals 116 calories, 9 g fat (1 g saturated fat), trace cholesterol, 512 mg sodium, 8 g carbohydrate, trace fiber, 1 g protein.