Fumbling Toward Culinary Talent: Tapenade

Tapenades are good. Slathering that stuff on some slices of french bread is good eats, people.

Better yet it's an inexpensive but sophisticated sounding appetizer.

So here's what I created recently in a food processor:

1/2 jar of slice green olives with pimentos with some brine for saltiness

1/2 can of medium black olives drained

1 large clove of garlic

roughly 2 tablespoons of good olive oil

dash of kosher salt

cracked black pepper

herbs of your choice (I used Penzey's Herbs de Provence)

Process till finely chopped and spread the stuff on bread. It also works well as a condiment on sandwiches.