Pronounced (tah-pen-ahd)
An incredible condiment from the south of France that blends together olives, capers and garlic for one tasty treat, enjoyed best over crostini (see below) or as a sandwich spread.

2 cans pitted, black olives, drained
2 cloves garlic, rough chopped
1 tablespoon capers
4 anchovy filets
about a 1/4 cup of olive oil
squeeze of fresh lemon
black pepper to taste

Place the olives, garlic, capers and anchovies in a food processor and pulse until uniform in texture, but not pureed. Now, with motor running, drizzle in the olive oil and process until you have a very thick, black paste with a rough (granite-like), minced texture. Transfer tapenade to a bowl. Squeeze in lemon and stir in along with some fresh, cracked black pepper to taste.

Serving suggestions:
-spred on foccacia and make a turkey sandwich with provolone and roasted red bell peppers
-served in a bowl surrounded by crostini (see below)