Tapenade
Tapenade is an olive spread popular in the Mediterranean. The original recipe includes anchovies, which I have naturally left out.

Ingredients
300 g pitted olives (the amount includes only olives, not the liquid) (I used black and green olives)
2 cloves of garlic
2-3 tbsp capers (pickled)
4-5 tbsp olive oil
black pepper
the juice of half a lemon

Directions
Rinse the olives and capers in cold water. Place all ingredients in a food processor. Blend until a smooth paste is formed, leaving some rough texture as desired.

Serve as a spread or dip sauce. Good on toasted bread.

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