Artichoke and Basil Tapenade
Behold the beautiful olive! While technically afruit, olives are better known for their fatty, salty, briny characteristics.They also happen to be one of the main components of a Mediterranean diet. Iabsolutely love the fact that we can get healthy fats and otheranti-inflammatory compounds via such a remarkably tasty delivery system. Theartichoke hearts add a different texture to the tapenade while the basil reallyhelps balance the saltiness and elevates the flavor. I like to bring this snackto Super Bowl parties with the secret intention of unclogging the arteries ofthose who are overindulging in deep-fried chicken wings.
Ingredients
- 1 14-ounce jar artichoke hearts marinated in olive oil
- ½ cup pitted green olives
- ½ cup pitted kalamata olives
- 4 to 5 large basil leaves or
- 2 teaspoons dried
Instructions
- Place all the ingredients in a blender or food processor and pulse until finely chopped but not pureed.
- Serve with assorted vegetables, such as carrots, cauliflower, or celery.
Notes / Tips / Wine Advice:
For a slightly fancier spin on this recipe, scoop the tapenade into endive leaves and arrange in a circular pattern on a large plate. This is a hit at parties, and it couldn’t be easier for the host!