Barbara Wrigley's Olive Tapenade

• One 16 oz jar of green olives stuffed with pimento, drained
• Four cans of black olives, drained
• A few klamata olives if you have them, not necessary
• One 4 oz jar of small capers
• 1 teaspoon of crushed garlic
• Juice of 1/2 a lemon
• A few shakes of pepper

1. Put it all in your food processor, pour in about 1/2 cup of good olive oil and chop as fine as you would like. I like mine real small as I think it spreads better.


2. I usually use it with softened goat cheese on toasted baguettes with the tapanade on the top. Plain is also perfect for some folks.