Tapenade with Crackers

 

2 T. EVOO

2 cloves Garlic, chopped

1 C. pitted Oil-Cured Black Olives, chopped

2 T. Capers, drained

1 tsp. dried Parsley

½ tsp. Salt

Crackers

 

Heat 1 T. oil in small skillet over medium heat. Add garlic. Cover and cook until soft and fragrant, about a minute. Finely mince the sautéed garlic, olives, capers, parsley and salt by hand, with a hand chopper, or blend with mortar and pestle. Transfer to bowl and stir in remaining oil and serve with crackers.