Olive Tapenade

This is a recipe I make all the time and it makes a large batch.

1 C. Kalamata Olives, pitted
1/2 C. Mezzetta Green Spanish olives
1 C. Black olives
1 Clove garlic, chopped
1-1/2 T. Capers, drained
1 T. Freshly chopped parsley (optional, use if you have on hand)
1-1/2 T. Olive oil
1 T. Fresh lemon juice
Salt and freshly ground pepper to taste

Combine the ingredients and process in a food processor, coarsely chopped. Taste and adjust to your liking, and then process until finely chopped, but not pureed. You can keep it chunky if you like.  
 
Serve with garlic crostini or crackers.
 
Note that you can mix up the measurement of the olives. I sometimes have more green Spanish olives than the other olives. 

Garlic Crostini

1 French baguette

Olive oil

Salt

1 whole garlic clove



Slice the baguette into 1/4 inch slices.  Lightly brush or mist both sides with olive oil. Lightly salt.

Broil for 1-2 minutes or until golden brown, keeping a close eye so the bread doesn't burn. Turn over to brown the other side. 

Once out of the oven, rub the garlic clove on the toasted bread. 

You can make the crostini ahead of time. Allow the toast slices to cool completely before placing in a tightly sealed plastic container.