OLIVE TAPENADE

This recipe comes from a landscape architect who once worked with me on my garden. It's easy to make and very colorful. Serve it with toasted pita bread, bread sticks or thin slices of toasted baguette. Use the garlic or not, according to your own taste, or that of your guests. This is wonderful with cocktails, especially when served in the garden!

JIM'S OLIVE TAPENADE

makes about 1 cup



1 19-oz can chickpeas

1 5-oz jar Spanish olives drained

1 4 1/2-oz can Progresso Caponata

1 1/2-oz (half of a regular 3-oz) jar of capers, drained

1 T fresh lemon juice

1/4 C good olive oil

1-2 cloves garlic

1. In a food processor fitted with the steel blade, blend 1/3 can chick peas, olive oil, lemon juice and garlic, if using. Pulse until the mixture has the consistency of mayonnaise.

2. Leaving the mixture in the bowl of the food processor, remove the steel blade and replace it with the slicing blade.

3. Slice the remaining chickpeas and the olives.

4. Empty the bowl of the food processor into a mixing bowl and stir in the capers and the caponata until the mixture is well combined.

5. Cover and chill to hold. Allow the tapanade to come to room temperature before serving.