Spanish Olive Tapenade
From all around the world cookbook by sheila lukins
Steps
In a food processor , combine the 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 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 flavors to blossom.
Serve on large croutons that have been brushed with oil and toasted.
Ingredients
manzanilla olives, garlic clove, capers, spanish olive oil, lemon juice, fresh cilantro leaves, fresh ground black pepper