Tapenade

Ingredients

• 1 tablespoon capers drained
• 3 tablespoons olive oil extra virgin 
• 1 small garlic clove 
• 6 ounce kalamata olives pitted
• 1 teaspoon juice of lemon 
• 0.3 teaspoon pepper freshly ground
• 1 tablespoon sherry vinegar 

Equipment

• food processor
• blender

Directions

1. Pulse first 6 ingredients and, if desired, rum in a blender or food processor 3 or 4 times. Gradually add olive oil, and pulse 3 or 4 times or until mixture forms a coarse paste, stopping to scrape down sides.
2. Serve with fresh raw vegetables and toasted French baguette slices.
3. * White wine vinegar may be substituted for sherry vinegar.