Olive Tapenade (learnrawfood.com )

1 cup pitted black or green olives

2 tablespoons capers

4 teaspoons extra-virgin olive oil

2 teaspoons freshly squeezed lemon juice

1 1/2 teaspoons minced fresh basil, or 1/2 teaspoon dried

1 teaspoon crushed garlic

Dash ground pepper

Put all the ingredients in a food processor fitted with the S blade and process until smooth. Stop occasionally to scrape down the work bowl with a rubber spatula. Stored in a sealed container in the refrigerator, Olive Tapenade will keep for 5 days.

Sun-Dried Tomato Tapenade: Replace the olives with soaked or oil-packed sun-dried tomatoes. Omit the capers.