Green Olive Tapenade
1 1/4 cups pitted manzanilla olives or other green Spanish olives, rinsed, drained well
1 tablespoon drained capers
1 large garlic cloves, minced
1 teaspoon fresh lemon juice
1/4 cup olive oil (preferably extra-virgin)
1 tablespoon chopped fresh cilantro
Toasted baguette slices
Combine olives, capers and garlic in processor (I use a blender) and chop finely. With motor running, gradually add lemon juice and oil and process until blended. Transfer tapenade to bowl. Stir in cilantro. Season to taste with pepper. (Can be made 1 day ahead. Cover and refrigerate.) Serve tapenade with toasted baguette slices.
Submitted by Tae Bo Master
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