Tapenade

I need to come up with a catchy name for this.

It's a combination of several different recipes I found online the day I was looking for something made with olives to spread on crackers. It was adapted based on ingredients I already had, as well as my personal tastes (I don't like anchovies).  I think it lends itself quite well to adaptation, so play with it as much as you like! I will probably never follow this recipe exactly again, but wanted to get it down so I can use it as a base. it was a huge hit with adults and kids and I will definitely add it to my go-to list. it also keeps well - my last batch was in the fridge for 2 weeks and it may last longer, but we ate it up too fast to know. :)

I used plain, inexpensive olives and it was great. I don't see any point in using fancy olives, but maybe it will just be that much more awesome!

Olive Tapenade

1 cup pitted black olives
1 cup pitted green olives
1 clove garlic
1 tsp capers
1/4 cup roasted pepper

1/4 cup crumbled feta cheese

Olive oil as desired, optional

Place in bowl of a food processor and pulse until garlic is chopped. Add feta cheese and stir to mix. If you like, add some olive oil.

Serve with crackers or small toasted rounds of french bread.

I put any leftovers back into the olive jar and refrigerate.