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1
⁄4 cup drained capers
1 large clove garlic
2 tablespoons fresh parsley
1 tablespoon coarsely chopped
fresh basil leaves
1
1
⁄
2 cups pitted kalamata olives
1
⁄2 cup pitted ripe olives
1 tablespoon extra virgin
olive oil
1 tablespoon fresh lemon juice
1 can (2 oz.) 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 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