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1
⁄4 cup (60 ml) drained capers
1 large clove garlic
2 tablespoons (30 ml)
fresh parsley
1 tablespoon (15 ml) coarsely
chopped fresh basil leaves
1
1
⁄2 cups (375 ml) pitted
kalamata olives
1
⁄2 cup (125 ml) pitted ripe olives
1 tablespoon (15 ml) extra
virgin olive oil
1 tablespoon (15 ml) fresh
lemon juice
1 can (2 oz.) (60 g) anchovies,
rinsed and drained, if desired
Baguette slices, if desired
CHEF’S BLENDER
Place capers, garlic, parsley, and basil in blender jar. Cover and blend at Pulse 5 seconds, or
until chopped. Add remaining ingredients except baguette slices. Cover and blend at Pulse
3 times, 3 to 5 seconds each time, or until blended; scrape sides of blender jar if necessary.
Serve as spread with baguette, if desired.
BAR BLENDER
Follow directions for Chef’s Blender.
Yield: 12 servings (2 tablespoons [30 ml] per serving).
Per Serving: About 70 cal, 0 g pro, 2 g carb, 7 g total fat, 1 g sat fat,
0 mg chol, 430 mg sod.
MIXED OLIVE TAPENADE