OLIVE TAPENADE

This recipe (which I have a feeling I've posted before but can't find on my blog) comes from a landscape architect who once worked with me a long time ago on my garden. It's easy to make - I like that a lot - and colorful. Serve it with toasted pita bread, bread sticks or thin slices of toasted baguette. Use the garlic or not, depending on your own taste or that of your guests. Wonderful with cocktails.

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 capers, drained

1 T fresh lemon juice

1/2 C good olive oil

1-2 cloves garlic

1. In a food processor fitted with the steel blade, blend 1/3 can chickpeas, olive oil, lemon juice and garlic, if using. Pulse until the mixtrue 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 tapenade to come back to room temperature before serving.