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RECIPES/Appetizers
Tapenade - 1 1/2 Cups
A favorite from the Provençal region of France.
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Recommended Servings
Makes about 1½ cups
COOKING
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INGREDIENTS
2 garlic cloves, peeled
1 1/2 anchovy fillets
1 1/2 cups pitted niçoise or other imported black olives
1/4 cup drained and rinsed capers
2 tablespoons Dijon mustard
1 1/2 tablespoons fresh lemon juice (from 1/2 medium lemon)
1 tablespoon herbes de Provence or thyme
3/4 teaspoon freshly ground black pepper
1/4 cup + 2 tablespoons extra virgin olive oil
Instructions
Chop the garlic for 5 seconds; scrape the work bowl. Add the anchovies, olives and capers; pulse 10 times on Chop. Scrape the work bowl. Add the mustard, lemon juice, herbes and pepper. Process for 15 seconds on Chop; scrape the work bowl. Process for an additional 15 seconds; scrape the work bowl again then add the olive oil. Process until a thick paste forms, about 20 to 30 seconds. Store in an airtight container in the refrigerator for up to a week.
RECIPE FACTS

Servings: Makes about 1½ cups

Nutritional information per serving

Nutritional information per serving (2 tablespoons): Calories 80 (88% from fat) • carb. 2g • pro. 1g • fat 9g • sat. fat 1g • chol. 0mg • sod. 280mg • calc. 27mg • fiber 1g

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