Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
1         cup           oil-cured ripe olives -- pitted
3         cloves        garlic
2         tablespoons   lemon juice
1         tablespoon    chopped fresh parsley leaves
1/2       teaspoon      chopped fresh thyme leaves
1/2       teaspoon      drained capers
1/2       teaspoon      dijon-style prepared mustard
1/3       cup           extra-virgin olive oil

Preparation:

In food processor fitted with a chopping blade, process olives, garlic, lemon juice, parsley, thyme, capers, and mustard until finely chopped. With processor blade whirling, slowly pour in oil through the feed tube until a smooth paste forms. If not serving immediately, transfer Tapenade to container; cover with tight-fitting lid and refrigerate until ready to use.