Black olive tapenade

Try this tapenade recipe for a quick appetizer with the authentic taste of Provence. This blend of olives, garlic, oil, and capers is a sharp and tangy spread for breads, breadsticks and vegetables.

INGREDIENTS

•     2 cups pitted olives
•     2 tablespoons capers
•     1 clove garlic, crushed
•     2 tablespoons olive oil
•     1 tablespoon lemon juice
•     pepper

 METHOD

       1 Place olives, capers and crushed garlic in a food processor and process until smooth. With the food processor on, pour in the olive oil in a steady stream to form a smooth paste. Stir in the lemon juice and season to taste with pepper.

       2 If you place the tapenade in a sterile jar and cover it with a thin layer of olive oil, you can keep it in the refrigerator for up to two weeks.

Although the French do tend to eat tapenade as an appetizer, you will also find it as an ingredient in recipes of Provence.