Green olive tapenade
2 cups cold water
4 garlic cloves, cut in pieces
1 cup pitted green olives
2 anchovy fillets, cut in pieces
1 cup thinly sliced almonds
1/4 cup capers, drained and rinsed
1/2 cup olive oil
Juice of 1 lemon
Freshly ground black pepper
1. In a medium bowl, soak the torn bread in the cold water for 5 minutes. In the bowl of a food processor, combine the garlic, olives, anchovies, almonds and capers. Drain the bread, squeezing out the excess water, and add to the other ingredients. Pulse the mixture until coarsely chopped. With the processor running, gradually pour in the olive oil and continue working to a medium purée, about 1 minute. Stir in the lemon juice and pepper to taste. Add additional seasoning as desired, though the tapenade should be salty enough.
Each of 14 servings: 241 calories; 6 grams protein; 16 grams carbohydrates; 3 grams fiber; 18 grams fat; 4 grams saturated fat; 56 mg. cholesterol; 231 mg. sodium.