For Olive Tapenade - In a food processor add 1 cup of pitted green olives, 1/2 cup pitted kalamata olives, 1 tablespoon of capers, 2 cloves of garlic. 1 tablesoon of lemon juice and 1/4 cup olive oil. Pulse until finely chopped (not pureed). Serve with crackers or toasted baugette slices and a chilled glass of gin & tonic.