ZESTY OLIVE SALAD

1/2 CUP BLACK OLIVES

1 TSP. MINCED GARLIC

1 TSP. LEMON JUICE

1/2 TBS. CHOPPED PARSLEY

1/2 CUP SPANISH OLIVES

1 1/2 TBS. PINE NUTS

1 TBS. CAPERS

DASH OF CAYENNE

1/2 TSP. ITALIAN SEASONING

PLACE ALL INGREDIENTS IN FOOD PROCESSOR AND PULSE FOR 20 SECONDS.  STIR AND PULSE ANOTHER 20 SECONDS OR UNTIL FINELY MINCED.

SERVE CHILLED OVER SIMPLE CREAM CHEESE OR PLAIN GOAT CHEESE WITH UNFLAVORED GOURMET CRACKERS OR BRUSCHETTA ALONGSIDE FOR INDIVIDUAL SPREADING.

CAN ALSO BE SERVED WITH CHEESE DIRECTLY ATOP CRACKER OR BRUSCHETTA

THE CURRENT TREND IS TO CALL THIS SALAD A "TAPENADE", BUT

ORIGINALLY THIS WAS KNOWN AS ENSALADA OLIVO

THIS ORIGINAL RECIPE WAS "THE" FAVORITE OF MY "INK HOUSE B & B" GUESTS 
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IF YOU ARE DOING A FOOD AND RED WINE PAIRING THESE TWO CHOICES COMPLIMENT ONE ANOTHER BEAUTIFULLY