Tapenade - 1 1/2 Cups

• 2 garlic cloves, peeled
• 1½ anchovy fillets 1½ cups pitted niçoise or other imported
• black olives ¼ cup drained and rinsed capers
• 2 tablespoons Dijon mustard
• 1½ tablespoons fresh lemon juice (from ½ medium lemon)
• 1 tablespoon herbes de Provence or thyme
• ¾ teaspoon freshly ground black pepper
• ¼ cup + 2 tablespoons extra virgin olive oil

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

1. 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.