Simple Green Olive Tapenade

From Andrew Schloss' Cooking with Three Ingredients: "Tapenade, the rich olive sauce of Provence, is usually made from ripe black olives. This rendition gives tradition a tweak by substituting leaner, saltier green olives. It is just the right spread on toasts to serve with drinks, but is equally good served as a cold sauce for grilled chicken or fish, or as a dip for vegetables."

• Ready In: 10 mins
• Serves: 4
• Yields: 1 Cup

Ingredients

• 1  cup  pitted small green olives
• 2  garlic cloves, minced
• 1⁄4 cup extra virgin olive oil

Directions

1. In a blender or food processor, or with a large knife by hand, finely chop the olives and garlic. Blend in the olive oil to make a paste. Season to taste with salt and pepper.
2. PickyEater Note: Refrigerating over night allows the flavors to blend and significantly improves the taste.