Tapenade
Use Greek kalamata olives for more flavor. Serve tapenade as a starter or as a snack with crusty bread.

1 1/2 cups black olives, pitted
2 tablespoons capers
2 garlic cloves, crushed
1 tablespoon Dijon mustard
1 tablespoon lemon juice
3/4 cup extra-virgin olive oil
freshly ground black pepper
toasted crusty bread

Put all ingredients except the oil, pepper, and bread in a food processor or blender and roughly chop. Add the oil gradually to the food processor, running between each addition. Season with pepper. Spoon into a serving dish and chill for 1-2 hours. Serve with toasted bread.