I found the inspiration for this tapenade while at a health spa in Mexico. Of course, I put my own special FoodTrients spin on it to create a great topping for fish and a dip for crackers and bread. The pecans can be toasted or raw. I like to use sundried tomatoes preserved in olive oil.
Pecans contain omega-3 fatty acids, which can help improve your blood circulation by lowering triglycerides, or bad fats. Omega-3s help your skin by reducing inflammation that can lead to accelerated skin aging. Tomatoes, especially sundried, are a rich source of lycopene, an antioxidant that lowers cancer risk, protects cognitive function, and promotes prostate health.
Chef’s Note: To make a wonderful salad dressing out of the tapenade, blend it in a food processor with up to 1/2 cup olive oil.
Yields 1 1/2 cups
1/2 cup olive oil
1/2 cup coarsely chopped pecans
1/2 cup minced sundried tomatoes
2-3 Tbs. sliced black olives
2 Tbs. minced cilantro leaves
2 Tbs. fresh lemon juice
1 Tbs. minced roasted garlic
1 Tbs. low-sodium soy sauce or tamari sauce
1. Mix all the ingredients in a glass bowl.