Black Olive Tapenade

I’ve always had a soft spot for tapenade. In fact, if the truth be told (and why wouldn’t I), that soft spot around my midsection is probably partially caused by this recipe.

I used to make all kinds of variations to the basic theme of blended olives, garlic, olive oil and lemon juice. I’ve used green olives, mixed my olives, used only dry and wilted Greek olives (that was way too salty by the way), added dry and fresh herbs, experimented with chili peppers (but only once – I think my ears are still burning), etc. Anyway, the

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