Olive Tapenade

A delicious appetizer that tastes almost exactly like the famous Jimtown Olive Spread, from Healdsburg Califorina. I used to teach overlooking a gorgeous grape vineyard just down the road circa 2006. This one is perfect for crackers, sandwiches, bruschetta, or pizza. You'll get the very best flavor by pitting the olives yourself (gloves can be helpful), but already pitted will work too, just be sure to drain the excess brine or it'll end up too watery.

1 garlic clove, crushed
1 lemon, juice only
3 Tablespoons capers, chopped
250g/9oz black olives, pitted (or 1/2 pitted green olives)
Optional: salt and freshly ground black pepper
2-4 Tablespoons extra virgin olive oil

Method
To make a rough textured tapenade, simply mix all the ingredients together, adding enough olive oil to form a paste.

For a smoother texture, tip the garlic, lemon juice, and capers into a food processor and process for about 10 seconds. Add the olives and enough olive oil to make a paste.

Season to taste if necessary.