GREEN OLIVE TAPENADE
(Olive Spread)

This is usually a spread of BLACK olives, capers and anchovies, among other ingredients. This version has green olives instead of black.

Yield: About 1 1/2 cups

1 10 oz. jar cured pitted green olives, well
drained (See "PS" bottom of recipe))
1 2 oz. can anchovy fillets, well drained
2 garlic cloves
1 teaspoon drained capers
1/4 cup olive oil
1 1/2 teaspoons fresh lemon juice
1/8 teaspoon cayenne pepper
Toasted bread slices

Method: Combine olives, anchovies, garlic, and capers in processor and puree until smooth. With machine running, slowly add oil and process until mixture resembles smooth paste, occasionally scraping down sides of work bowl. Mix in lemon and cayenne. Transfer tapenade to bowl.

(PS Save the olive fluid from the jar; it helps to make an excellent "Dirty Martini" -- vodka and, yup, you guessed it, the olive juice!)