Olive and Watercress Tapenade
A heart-friendly snack, this tapenade is wonderful on crackers or warm bread and even dabbled on top of pizza.
YIELDS 2 CUPS
1 1/2 cups tightly packed parsley, without stems
1 cup drained and pitted black olives
1 cup drained and pitted kalamata olives
1 cup drained and pitted green olives with pimentos
1/4 cup olive oil
3 tsp. minced garlic
1 tsp. fresh oregano
Place all the ingredients in a food processor bowl and blend for 5-6 seconds. Scrape down the bowl and blend another 5 seconds or until the mixture is somewhat granular. Be careful not to overblend into a paste.
Chef’s Note: Olives contain a lot of salt, so if you have hypertension or are watching your salt intake, avoid this recipe or use low-salt olives.
Reduce inflammatory process in cells, tissues, and blood vessels, helping to slow aging and reduce risk of long-term disease.
Prevents and repairs oxidative damage to cells caused by free radicals.
Support the body’s resistance to infection and strengthen immune vigilance and response.
Improves mood, memory, and focus.
Reduces risk factors for common degenerative and age-related diseases.