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Olive tapenade is a French dish from the Provencal region. A delightfully briny olive spread that is delicious with just about any menu. Or as a snack.

1 (6 oz.) bottle kalamata olives, drained
2 cloves garlic
2 Tbsp. capers
2 Tbsp. fresh parsley
2 Tbsp. olive oil
Juice of half a lemon

Place the garlic cloves in a food processor and run for a second to chop it slightly. It won't chop much in that quantity but it will break it up some. Scrape the sides and add the olives, capers, parsley, lemon juice, and olive oil. Process until combined and the olives are chopped fairly small. 

Serve with toasts or crackers.

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