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A salty, zingy tapenade made with green olives and capers. Easy to throw together and totally worth the (minimal) effort.
1. Combine olives, capers and garlic in a food processor and chop finely. With the motor running, gradually add lemon juice and oil and process until blended.
2. Transfer tapenade to a bowl. Stir in cilantro. Season to taste with pepper.
3. This can be made 1 day ahead. Be sure to cover and refrigerate it. Serve with crackers and toasted baguette slices.
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