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. A tangy olive-based spread used as a pungent topping for crostini, or as a condiment for sandwiches

Nutritional Information:

658 Calories (kcal); 72g Total Fat; (96% calories from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 2mg Sodium