Spanish Olive Tapenade

Spanish Olive Tapenade

Makes 1 cup


1 1/2 cups pitted Spanish Manzanilla olives
1 clove garlic, finely chopped
1 teaspoon capers, drained
1/4 cup extra virgin Spanish olive oil
1 teaspoon lemon juice
2 tablespoons fresh cilantro leaves, chopped
freshly ground black pepper to taste


In a food processor, combine olives, garlic and capers. Process until just smooth, scraping down the sides of the bowl if necessary. With the machine running, slowly drizzle in the oil and lemon juice through the feed tube and process until well combined. Transfer the mixture to a bowl and fold in the cilantro and pepper. Let rest at room temperature for 1 hour for the flavors to come out.