Heart Health Week: Recipe for an Olive Tapenade
This week we’re sharing Dr. Will Clower’s heart healthy recipes to lower blood pressure and keep your ticker in tip-top shape!
Day one of our Heart Health and Blood Pressure recipe series starts off with this delicious Mediterranean recipe! This olive tapenade works wonderfully as a dip with pita bread or on top of crostini. It also makes a great sandwich spread. Put it on bread and top with sautéed tomato and mushrooms.
What you’ll need:
2 cloves garlic, peeled
1 cup pitted Kalamata olives
1 tablespoon capers
3 tablespoons chopped, fresh parsley
1 tablespoon lemon juice
2 tablespoons olive oil
What you’ll do:
1. Place the garlic cloves into a blender or food processor; pulse to mince.
2. Add the olives, capers, parsley, lemon juice, and olive oil.
3. Blend until everything is finely chopped.
Play with your food:
Try this recipe with chives instead of parsley or just add some chives to the tapenade.
Try 2 teaspoons of red wine vinegar instead of the lemon juice.