Olive Tapenade

So I don't really like olive, but combined with enough garlic and herbs, it's delicious!

FRENCH TAPENADE: 1/2 cup mashed, pitted black olive, 1 tablespoon mashed capers, 3 cloves garlic, salt, pepper, 1 tablespoon lemon juice, 2 tablespoons olive oil. fresh parsley and terragon to taste

ITALIAN TAPENADE: 1/2 cup crushed Italian olives green or black, 1 teaspoon or 2 tomato paste, 3 cloves minced garlic, 2 tablespoons olive oil, 1 tablespoons grated parmesan, a handful chopped fresh parsley, salt and pepper, 1 tablespoon lemon juice

GREEK TAPENADE: 1/2 cup crushed Kalamata olives, 3 cloves minced garlic, 2 tablespoons crumbled feta, 1 teaspoon dried oregano, 2 tablespoons olive oil, salt, pepper, 1 tablespoon lemon juice

NUTTY PESTO TAPENADE: 1 handful crushed toasted walnuts or pine nuts, 2 tablespoons basil or sundried tomato pesto, 1 tablespoon parmesan, salt, pepper, 1 tablespoon olive oil, 1 tablespoon capers, 1 or 2 cloves minced garlic, 1 tablespoon lemon juice

TEX MEX TAPENADE: 1/2 cup crushed black olives, chopped and cooked chorizo sausage, 2 tablespoons cheddar or monterey jack cheese, 1 habanero finely chopped, 1 tablespoon mashed black beans, a handful chopped cilantro, salt, pepper, and lime juice

GREAT ON BREAD!

or pita.

and crackers.

ALSO: on sandwiches, pita, or meat. delicious!