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Green Olive Tapenade

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By Cheri Sicard

Posted July 23rd, 2007

Servings:	8
Author Notes:	While most people are familiar with tapenade made from black olives, like Kalamatas, their green cousins make a wonderful alternative. Use the tapenade as a dip, marinade, spread on toasted baguette slices or as the base of a New Orleans style Muffaletta Sandwich. You can make this recipe a couple of days before you plan to serve it, just store in the refrigerator.
Ingredients:	1 1/4 cups pitted manzanilla olives or other green Spanish olives, rinsed drained 1 tablespoon capers, drained 3 garlic cloves, minced 1 teaspoon lemon juice 1/4 cup olive oil 1 tablespoon fresh cilantro, chopped
Instructions:	Combine olives, capers and garlic in food processor or blender and chop finely. With motor running, gradually add lemon juice and olive oil and process until well blended. Transfer tapenade to bowl. Stir in cilantro. Season to taste with pepper.

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