Tapenade with Anchovies and Capers

Although Tapenade can be prepared by chopping the ingredients finely before crushing them into a paste, a food processor is a huge time saver.

Tapenade with Anchovies and Capers:

1 garlic clove, coarsely chopped

1/3 c. (80 mL) pitted black olives, coarsely chopped

2 anchovy fillets

2 tbsp. (30 mL) capers

2 tsp. (10 mL) Dijon-style mustard

2 tbsp. (30 mL) olive oil

Coarsely ground black pepper, to taste

Combine all ingredients in food processor. Process on pulse setting until mixture is smooth, with some chunks, about 15 sec. Makes about 1/2 c. (125 mL). Serve on crackers, slices of baguette, or Crostini. Yields about 1/3 c. (80 mL).