Tapenade

Tapenade, doesn't it sound like a sophisticated food? But what is it? Here's Wiki's definition:

"Tapenade (pronounced tap-en-AAD) is a Provençal dish consisting of puréed or finely chopped olives, capers, anchovies and olive oil. Its name comes from the provençal word for capers, tapenas (Occitan pronunciation: [taˈpenɔ]). It is a popular food in the south of France, where it is generally eaten as an hors d’œuvre, spread on bread. Sometimes it is also used to stuff fillets for a main course." http://en.wikipedia.org/wiki/Tapenade

I normally don't measure. This is about...

1 cup pitted Kalamata olive

3 Tablespoon capers

1 garlic clove

Olive oil

Put all the ingredients into a mixing bowl or large measuring cup.

Add 1-2 Tablespoon of Olive oil.

The more oil the smoother it will be, I used 2 TBS.

I used a hand blender because it's easy, but for the adventurous you could use a mortar and pestel.

Mix until smooth like this. I did not add extra salt because the olives are already salty.

Serve chilled is the best!

Tapenade on sprouted bread. Add as a side dish to your Greek salad...Yummm.