Tapenade

• 1 large garlic clove
• 3 tablespoons packed fresh parsley
• 1½ cups pitted black olives (Kalamata or Niçoise work very well)
• ⅓ cup pitted green olives
• ¼ cup capers, drained and rinsed
• ½ tablespoon fresh lemon juice
• ½ tablespoon Dijon-style mustard
• ½ teaspoon freshly ground black pepper
• 2 tablespoons extra virgin olive oil

Nutritional information per serving (1 tablespoon):
Calories 31 (84% from fat) • carb. 1g • pro. 0g • fat 3g • sat. fat 0g
• chol. 0mg • sod. 186mg • calc. 14mg • fiber 1g

1.   Insert the chopping blade into the work bowl. Add the garlic and parsley; process for about 5 to 10 seconds to chop. Scrape the work bowl. Add the olives and capers; pulse 12 to 15 times to chop. Add the lemon juice, mustard and pepper; process for 10 to 15 seconds, stopping to scrape down the sides of the bowl as necessary.

2.   With the motor running, add the olive oil through the feed tube and process until a thick paste forms and is homogenous, about 20 seconds.