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.
114-ounce jar artichoke hearts marinated in olive oil
½cuppitted green olives
½cuppitted kalamata olives
4 to 5largebasil leaves or
2teaspoonsdried
Instructies
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!