Black Olive Tapenade

Step 1

Black olives contain anthocyanins, pigments which are high in antioxidants. In addition, according to the National Cancer Institute, studies show an association between an increased intake of garlic and a reduced risk of certain cancers.

Step 2

2 cans or 3 cups olives, pitted and drained (the better the olives used, the more complex the taste) 2 large cloves garlic, minced 2-3 tablespoons olive oil Black pepper

Step 3

Combine all ingredients (except black pepper) in a food processor and pulse. Leave some texture (don’t pulse until smooth). The olives should appear finely chopped and a little chunky. Add pepper to taste. Drizzle a bit more olive oil over the mixture before serving. The tapenade lasts for a good week in the refrigerator, and can be doubled or tripled for a larger group of company. Serves 4-6