A heart-friendly snack, this olive and watercress tapenade is wonderful on crackers or warm bread and even dabbled on top of pizza. The olives provide heart-healthy fats while the watercress brings detoxification to the party.
YIELDS 2 CUPS
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.