Tapenade

Monica J. Pileggi

October 2004

1 C. Kalamata Olives

1/2 C. Green Spanish olives*

1 C. Black olives

1 Clove garlic, chopped

1-1/2 T. Capers, drained

1 T. Freshly chopped parsley

1-1/2 T. Olive oil

1 T. Fresh lemon juice

Salt and freshly ground pepper to taste

Combine all together in a blender and puree until finely chopped.  Serve with crackers.

*I used the Mezzetta Martini Olives, which were marinated in Dry Vermouth.