Provencal Tapenade

1. Process all the ingredients in a food processor until they form a smooth consistency.

2. Season with freshly ground black pepper and spoon into a sterilised, warm jar, seal and refrigerate for up to two weeks. Makes 11/2 cups (375ml).

3. Serve with fresh or toasted bread.

4. Notes: To prepare a sterilised jar, preheat the oven to 120ºC (250ºF/gas 1/2). Wash the jar and lid in hot soapy water and rinse with hot water. Put the jar in the oven for 20 minutes, or until fully dry, and DO NOT dry it with a tea towel. If the tapenade is refrigerated, the olive oil may solidify, making it white. This does not affect the flavour. Bring it to room temperature before serving, and the oil will liquify.

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Nutrient	Quantity
Total fats	810.2114 g
Protein	0.5483 g
Carbohydrates	2.2846 g
Energy	7169.327 kCal
Fatty acids, total saturated 18:3 undifferentiated	6.2042 g
Water	29.5413 g
Calcium, Ca	22.375 mg
Lutein + zeaxanthin	2.2875 g
Fiber, total dietary	0.8202 g
Fatty acids, total saturated 22:0	1.0449 g
Carotene, beta	60.0445 g
Niacin	0.1552 mg
Vitamin A, RAE	5.012 g
Riboflavin	0.0337 mg
Tocopherol, beta	0.891 mg
Fatty acids, total polyunsaturated 15:0	0.0002 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0014 g
Fatty acids, total saturated 20:1	2.5193 g
Sodium, Na	420.3525 mg
Fatty acids, total saturated 16:1 undifferentiated	10.1662 g
Total lipid (fat)	810.2114 g
Manganese, Mn	0.0427 mg
Fructose	0.1678 g
Fatty acids, total saturated 16:0	91.4847 g
Fatty acids, total saturated 8:0	0.0007 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0018 g
Sucrose	0.0656 g
Choline, total	4.3257 mg
Sugars, total	0.4548 g
Fatty acids, total saturated 10:0	0.0033 g
Fatty acids, total saturated 18:0	15.8269 g
Fatty acids, total saturated 20:4 undifferentiated	0.0003 g
Vitamin B-6	0.0166 mg
Selenium, Se	0.2216 g
Ash	1.4661 g
Fatty acids, total saturated 18:1 undifferentiated	577.2906 g
Pantothenic acid	0.0311 mg
Copper, Cu	0.0756 mg
Betaine	0.81 mg
Thiamin	0.0076 mg
Iron, Fe	5.1146 mg
Carbohydrate, by difference	2.2846 g
Phosphorus, P	4.636 mg
Folate, total	7.726 g
Tocopherol, gamma	6.723 mg
Valine	0.0049 g
Fatty acids, total saturated 18:2 undifferentiated	79.0945 g
Glucose (dextrose)	0.151 g
Fatty acids, total saturated 14:0	0.0009 g
Zinc, Zn	0.0916 mg
Isoleucine	0.0046 g
Fatty acids, total saturated 12:0	0.0008 g
Fatty acids, total polyunsaturated	85.3003 g
Fatty acids, total saturated 14:1	0.0003 g
Fatty acids, total polyunsaturated 17:1	1.0125 g
Leucine	0.0042 g
Vitamin A, IU	100.667 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0002 g
Folate, DFE	7.726 g
Tryptophan	0.0018 g
Vitamin C, total ascorbic acid	9.203 mg
Phytosterols	1798.356 mg
Fatty acids, total polyunsaturated 18:1 c	0.0006 g
Fatty acids, total saturated 20:0	3.3534 g
Vitamin K (phylloquinone)	491.8512 g
Fatty acids, total saturated	111.8985 g
Fatty acids, total monounsaturated	590.9971 g
Threonine	0.0025 g
Folate, food	7.726 g
Fatty acids, total polyunsaturated 17:0	0.1782 g
Cryptoxanthin, beta	0.61 g
Vitamin E (alpha-tocopherol)	116.4093 mg
Magnesium, Mg	9.151 mg
Lysine	0.002 g
Potassium, K	40.4315 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Lemon juice	1 tablespoon	3.355	1.0523	0.0366
Olive oil	60	7160.4	0	810
Brandy	1 tablespoon	0	0	0
black pepper	0	0	0	0
Garlic Clove	4	0	0	0
thyme	2 teaspoons	1.616	0.3912	0.0269
dijon mustard	2 teaspoons	0	0	0
caper	2 tablespoons	3.956	0.8411	0.1479
kalamata olive	400	0	0	0
anchovy fillet	2	0	0	0