Ingredients:
How to do it:
1. In a food processor, combine the olives, capers and garlic. Blend, incorporating the lemon juice and oil slowly, until the mixture is chunky and easy to spread. Do not overmix.
2. Season with pepper and add the herbs.
3. The tapenade is ready to serve now or it may be refrigerated for later use.
Yield: 32 fluid ounces