Olive Tapenade

We have to thank the wonderful Betty Crocker for this FANTASTIC spread. I like to use this instead of dressing on my salad. And when you look at the final points (2), its totally worth it!

Olive Tapenade

14 servings (2 tablespoons each)
Calories 60; Total Fat 6g; Fiber 1g,

1 1/2 cups pitted kalamata or ripe olives (you can find these in a jar in the olive aisle of the supermarket. DO NOT USE the loose olives that you see at the deli. It will be too salty, trust me.)
1/4 cup chopped walnuts
3 tablespoons olive or vegetable oil
3 tablespoons capers, drained
1 1/2 teaspoons fresh rosemary leaves
1 teaspoon Italian seasoning
2 cloves garlic
Chopped red bell pepper, if desired

1. Place all ingredients except bell pepper in food processor or blender. Cover and process, using quick on-and-off motions, until slightly coarse.

2. Spoon into serving dish. Sprinkle with bell pepper.