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Tapenade - 1 1/2 Cups

Cuisinart original

A favorite from the Provençal region of France.


  • 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

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.