Olive and Watercress Tapenade

A heart-friendly snack, this tapenade is wonderful on crackers or warm bread and even dabbled on top of pizza.



1 1/2 cups tightly packed watercress, without stems
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.

About Grace O

GRACE O is the creator of FoodTrients®, a unique program for optimizing wellness and longevity. She is the author of two award-winning cookbooks – The Age Gracefully Cookbook and The Age Beautifully Cookbook, which recently won the National award for Innovation from the Gourmand World Cookbook Awards. She is a fusion chef with a mission to deliver delicious recipes built on a foundation of anti-aging science and her 20 years in the healthcare industry. Visit FoodTrients.com to learn more. Email us at info@foodtrients.com
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