So as not to offend vegans vis-a-vis my recent endorsement of wholesale pig breeding & subsequent slaughter solely to get more yummy, delicious, wonderful bacon, 
I’m gonna share my tapenade recipie.
(Feel free to adapt the core recipie to your own tastes)
I simply CANNOT get through summer without tapenade, and my vintage 1950’s PHILCO icecube tray (pictures of this gem forthcoming)
*1 can sliced california olives from your supermarket, drained
*an equal amount of green olives in a jar with pimentoes, drained
*about 12-14 pitted oil-cured olives (the more of these you put in, the less juicy it becomes)
*1 tsp capers, drained
*1 tsp (or to taste) minced garlic
run the whole lot thro yer food processor until you get chunks about the same size as the minced garlic.
empty into a storable, refridgeratable container.
drizzle with some really good primo Italiano evoo…
Use it everywhere on anything. yum.
Ignore those online recipies with the anchovies… the oil-cured olives (if you can get 'em ) are far tastier.
enjoy, comrades! 
NEXT:
Gin & Iced tea- just in time for Fourth of July! stay tuned!
