Recipe by Dina Cohen
This is the easiest tapenade recipe as there are no anchovies or capers involved. It can work as a dip, spread for sandwiches. I like to eat it with roasted or boiled potatoes. Use the olives of your choice. Black olives have an intense flavor and are very salty, kalamata olives are sweeter and very tasty. Extra virgin olive oil works best for this recipe.