Three Olive Tapenade
This recipe is from a Community Kitchen at SPU event my mom and I went to. My mom loved to support this organization that teaches students and provides food and cooking education to underserved populations. This recipe is really good, my mom made it many times. It keeps well in the refrigerator and actually is better after a few days when the flavors have been swimming around for a while. Serve with any good bread or cracker and if you are me- a drizzle of low acidity high quality Spanish olive oil!