Feeling Mediterranean? Here's an easy appetizer for a richly-flavored olive tapenade. With toasted french bread or pita chips, it's a perfect starter or cocktail snack. Or with a great green salad, it could be a cool summer meal.
Olive Tapenade
1 1/2 cups (10 ounce jar) pitted kalamata olives
3 tablespoons olive oil
2 tablespoons mustard (Use a bold one like Dijon or stone-ground.)
1 tablespoon minced fresh rosemary (or 1 teaspoon dried rosemary)
1 teaspoon minced garlic
Place all ingredients in food processor. Process until pureed.
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