Black Olive Tapenade

1. In a food processor, pulse olives until coarsely chopped.

2. Add capers, garlic, thyme and dijon mustard; puree.

3. Move to a mixing bowl.

4. Add lemon juice and pepper to taste to pureed mixture. Stir in parsley.

5. Serve with slices of toasted French bread. Enjoy!

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	1.1156 g
Protein	24.3313 g
Carbohydrates	5.7155 g
Energy	127.2235 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1076 g
Water	145.8338 g
Aspartic acid	0.0709 g
Calcium, Ca	182.3342 mg
Lutein + zeaxanthin	638.287 g
Fiber, total dietary	2.1586 g
Carotene, beta	622.0606 g
Niacin	1.7523 mg
Vitamin A, RAE	85.8359 g
Arginine	0.0537 g
Riboflavin	0.2543 mg
Fatty acids, total polyunsaturated 15:0	0.0001 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0014 g
Fatty acids, total saturated 20:1	0.0005 g
Glutamic acid	0.0848 g
Sodium, Na	1161.6038 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0201 g
Total lipid (fat)	1.1156 g
Manganese, Mn	0.2316 mg
Fructose	0.0572 g
Proline	0.0384 g
Fatty acids, total saturated 16:0	0.1991 g
Fatty acids, total saturated 8:0	0.0007 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0006 g
Sucrose	0.022 g
Choline, total	79.8234 mg
Sugars, total	0.4768 g
Serine	0.0293 g
Fatty acids, total saturated 10:0	0.0013 g
Fatty acids, total saturated 18:0	0.0628 g
Fatty acids, total saturated 20:4 undifferentiated	0.0598 g
Vitamin B-6	0.2356 mg
Selenium, Se	20.4871 g
Ash	5.4314 g
Fatty acids, total saturated 18:1 undifferentiated	0.1463 g
Pantothenic acid	0.1093 mg
Phenylalanine	0.0301 g
Copper, Cu	0.4992 mg
Betaine	0.0512 mg
Thiamin	0.168 mg
Retinol	34 g
Methionine	0.01 g
Iron, Fe	3.2563 mg
Carbohydrate, by difference	5.7155 g
Phosphorus, P	225.9059 mg
Folate, total	46.2617 g
Tocopherol, gamma	0.0981 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0261 g
Lycopene	0.115 g
Alanine	0.0336 g
Cholesterol	56.6667 mg
Valine	0.0408 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	0.1199 g
Glycine	0.031 g
Carotene, alpha	0.069 g
Glucose (dextrose)	0.0517 g
Fatty acids, total saturated 14:0	0.0041 g
Zinc, Zn	1.4846 mg
Isoleucine	0.0292 g
Fatty acids, total saturated 12:0	0.0007 g
Fatty acids, total polyunsaturated	0.369 g
Fatty acids, total saturated 14:1	0.0002 g
Leucine	0.0481 g
Tocotrienol, alpha	0.0049 mg
Vitamin A, IU	1150.4575 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0141 g
Folate, DFE	46.2617 g
Tryptophan	0.0096 g
Vitamin C, total ascorbic acid	21.2937 mg
Phytosterols	23.115 mg
Galactose	0.0009 g
Fatty acids, total polyunsaturated 18:1 c	0.0039 g
Fatty acids, total saturated 6:0	0.0001 g
Tyrosine	0.017 g
Vitamin B-12	1.1333 g
Vitamin K (phylloquinone)	199.3998 g
Fatty acids, total saturated	0.282 g
Histidine	0.0147 g
Fatty acids, total monounsaturated	0.1676 g
Threonine	0.025 g
Folate, food	46.2617 g
Cryptoxanthin, beta	0.3471 g
Vitamin E (alpha-tocopherol)	1.0742 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0374 g
Magnesium, Mg	46.6109 mg
Lysine	0.0387 g
Potassium, K	380.3249 mg
Cystine	0.0063 g
Fluoride, F	0.1966 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Lemon juice	1 teaspoon	1.1183	0.3508	0.0122
Parsley	3 tablespoons	4.104	0.7216	0.0901
Pepper	0.25 teaspoon	1.4432	0.3677	0.0187
Garlic Clove	2	8.94	1.9836	0.03
thyme	0.25 teaspoon	0.202	0.0489	0.0034
dijon mustard	1 tablespoon	100.8667	0	0.5667
caper	0.33 cup	10.5493	2.2429	0.3945
black olive	4 ounces	100.8667	0	0.5667
greek olive	4 ounces	100.8667	0	0.5667