Tangy Tapenade

The Provencal name for capers is Tapeno. Capers provide the unique taste and tang for this preprandial treat. Although Tapenade is adjunct to a meal, it is also great alone, on crackers or crostini, with a glass of red wine.

1 Large can of Black Olives (Mario 6 oz Dr. Wt., or equiv)

3 T drained Capers

3 T EVO (Extra Virgin Olive Oil)

2 T lemon juice

2 cloves of garlic (1 T of minced)

2 t fresh thyme leaves or 1 t dried thyme, or dry italian

Sea salt and fresh ground pepper to taste

Put all ingredients into a food processor and pulse until well mixed, but not a paste.