Olive Tapenade

I love olives, so a dish of chopped olives you can spread on bread (which I dearly, truly love) and crackers seems like a little slice on paradise served up on my dinner table. I used to buy tapenade until I discovered how easy it is to make. This recipe is from 1,000 Vegan Recipes by Robin Robertson.

Ingredients

1/4 Cup of capers

1 Cup of Kalamata olives, pitted

1/2 Cup of green olives, pitted
1 Tablespoon of lemon juice
A whisper of Thyme
Pepper to taste
1/4 Cup of olive oil

Directions
Add the capers and olives to a food processor and chop
Add the lemon juice, thyme, pepper, and oil; blend until smooth
Serve with crackers or toasty bread