Olives are a staple of the heart-healthy Mediterranean diet, and one of the best ways to incorporate them into the foods that you already eat is to make a tapenade. (Think: wraps, pasta dishes, pizzas, etc.) “Olives are antioxidant-rich, helping to lower bad cholesterol and the risk of heart disease,” says Jim Froehlich, MD, Blue Cross Blue Shield of Michigan provider and University of Michigan cardiologist. “They also contain healthy monounsaturated fats, which reduce atherosclerosis and increase good cholesterol levels.” Check out some more foods that lower cholesterol.
Half-pound of Kalamata and green olives, pitted
1 anchovy fillet, rinsed
2 cloves of garlic, minced
2 tablespoons of capers
3 fresh basil leaves
2 tablespoons of freshly squeezed lemon juice
2 tablespoons of extra-virgin olive oil
- Rinse olives in cool water.
- Place all ingredients in food processor and process to combine thoroughly, until it becomes a coarse paste.
- Transfer to bowl and serve with your favorite vegetables and toast points.
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