From the Kitchen of Dr. Bonnie Brock, NMD, MPH, RD
The brain is primarily made of fat, which dehydrates and shrinks with age. Olives are loaded with healthy fat and can positively impact brain function. This is primarily due to their rich antioxidant content and the positive effects on maintaining the integrity of the blood-brain barrier. This healthy-fat loaded and delicious olive tapenade can be tossed with pasta, used to top bruschetta or spooned into green salads.
Olive Tapenade
Ingredients
· 1½ cups pitted olives, mix of kalamata and green olives
· 4 oil-packed sun-dried tomatoes
· 3 tablespoons extra-virgin olive oil
· 1 tablespoon capers
· ½ tablespoon fresh lemon juice
· 1 garlic clove
· ⅓ cup fresh basil or parsley
Instructions
· In a small food processor, combine the olives, sun-dried tomatoes, olive oil, capers, lemon juice, and garlic.
· Pulse until combined but still chunky. Add the fresh herbs and pulse again.
