Ready to impress in just 12 short minutes: Chef Harry's herbed tapenade.

Ingredients:
30 oz. (2 cans) pitted black olives, drained
3 cloves fresh garlic
2 Tbs. capers, drained
Juice of 1 fresh lemon
1 tsp. dried Italian herb blend
1 tsp. pepper
1/4 c. extra virgin olive oil
1/4 c. chopped fresh parsley

Steps:

1. In a food processor fitted with a steel blade, place the olives, garlic, capers, lemon juice, herb blend and pepper; process until ground.
2. Continue to process while adding the oil in a slow stream until desired texture is reached (it should have the consistency of a thick paste).
3. Pulse in the parsley to distribute.
4. Scrape into a serving bowl, leaving the bowl and blade of the processor as clean as possible.