Both olives and olive oil contain substantial amounts of squalene and terpenoids as well as the peroxidation-resistant lipid oleic acid deemed to be anticancer agents. It seems probable that olive and olive oil consumption in southern Europe represents an important contribution to the beneficial effects on health of the Mediterranean diet contributing to the lower cancer and cardiovascular disease rates. A recent study by Trichopoulou, published in Cancer Epidemiology, Biomarkers and Prevention, confirmed a lower incidence of cancer, particularly for the breast, colon and prostate in the Mediterranean countries.

Vicki's Kalamata Tampenade
2 cups pitted kalamata olives
4 cloves garlic, peeled, coarsely chopped
6 anchovy fillets
2 tablespoons capers
2 tablespoons freshly chopped parsley
1 tablespoon lemon juice
1/2 cup olive oil
Salt and freshly ground black pepper
Melba Toast, crackers, and crusty bread

Combine olives, garlic, anchovies, capers, parsley and lemon juice in a food processor and process until smooth. With the motor running, slowly add the oil until emulsified to desired thickness. Season with salt and pepper, to taste. Put in bowl on center of a plate and place melba toast, crackers, or thin slices of crusty bread around bowl on plate.