Olive Tapenade

This started as Julia Child’s recipe, but I omitted the brandy and the anchovies, and changed to olives. Add them if you like. This is a very flexible recipe

Servings: [NEEDED]

Ingredients:

• 1½ cups pitted mild olives, such as Kalamata or black niciose

• 1½ tablespoons coarsely chopped parsley

• 2 cloves garlic

• 2 tablespoons capers

• 1 tablespoon lemon juice

• 3 to 4 tablespoons olive oil

Instructions:

1. In a food processor, combine olives, parsley, garlic, capers and lemon juice, process.

2. While processing, slowly drizzle olive oil in until a paste forms.

3. Serve with slices of baguette or crackers.