posted by Mimi Hiller 06-29-100 2:50 PM
Tapenade
2 large or 3 medium cloves of peeled garlic
2 cans of pitted ripe black olives, drained well.--These are the largish cans that say 6 oz. drained weight.
1/2 cup pine nuts, toasted by stirring them in a dry pan over heat till golden
2 Tbl. olive oil
Drop the garlic cloves into a food processor while the blade is already spinning. When the garlic is minced, add the rest of the ingredients. Process until the desired texture is reached, scraping as needed. I usually let mine go for a bit, and it ends up fairly smooth.
Serve with desired crackers or do what I do and slather on Brioche.