Olive Tapenade

1. In a food processor or blender combine 3/4 cup each pitted green olives and pitted Kalamata olives, 1/4 cup pitted oil-cured black olives, 3 tablespoons olive oil, 1 tablespoon each drained capers and balsamic vinegar, 1 1/2 teaspoons Dijon-style mustard, 1 anchovy fillet (if desired), and 1 clove minced garlic.
   Pulse until finely chopped, stopping to scrape down sides as necessary. Stir in 1 1/2 teaspoons snipped fresh herbs, such as parsley, thyme, oregano, and/or rosemary. Store in the refrigerator up to 1 week or freeze up to 3 months. Makes 1 1/2 cups.

Artichoke and Dried Tomato Tapenade

Prepare as directed, except substitute one 9-oz. pkg. frozen artichoke hearts, thawed and coarsely chopped, for the Kalamata olives and black olives, and substitute lemon juice for the balsamic vinegar. Add 1 cup snipped, drained oil-pack dried tomatoes to the mixture before processing or blending. Makes 4 cups.Per 1 Tbsp.: 27 cal., 3 g fat (0 g sat. fat), 0 mg chol., 97 mg sodium, 1 g carb., 1 g fiber, 0 g pro.

Orange-Scented Almond Tapenade

Prepare as directed, except substitute 1 cup slivered almonds, toasted (tip, page 000) for the green olives. Add 1 Tbsp. orange zest and 2 Tbsp. orange juice to the mixture before processing or blending. If desired, garnish with orange zest slivers. Makes 3 1/2 cups.Per 1 Tbsp.: 36 cal., 3 g fat (0 g sat. fat), 0 mg chol., 75 mg sodium, 1 g carb., 1 g fiber, 0 g pro.