COTTAGE TAPENADE

1 cup pitted black olives
1 cup pimento-stuffed green olives
1 large clove garlic, peeled
1/4 cup fresh flat-leaf parsley
1 tablespoon red wine vinegar
1 teaspoon lemon juice
1/4 cup olive oil
Freshly ground black pepper to taste
Garlic Crostini (for serving)

In a food processor or blender, place the black and green olives, garlic, parsley, vinegar and lemon juice. Pulse until the mixture is evenly chopped. Add 2 tablespoons of the olive oil and pulse to combine. Add the remaining 2 tablespoons of olive oil and pulse until the mixture is a fine paste with some texture. Season with black pepper if desired.

TO MAKE THE GARLIC CROSTINI:
Slice a baguette, on the diagonal, into 1/4-inch thick slices. Mix a few crushed or pressed garlic cloves with olive oil. Brush the bread with a bit of the olive oil mixture and broil about 2 minutes to lightly toast the bread slices.

Makes 1 1/4 cups
Source: Cottage Life's More Summer Weekends Cookbook by Jane Rodmell