TAPENADE or OLIVE SPREAD (FOR THOSE OF US WITH SIMPLE TASTES)--Lynne Snyder

One can olives (the regular size can. I'd go downstairs and get one and see how many ounces there are but I'm lazy, sitting on the lawn swings as I write, and can't be bothered).
2 cloves garlic, minced
1-4 Tbs. Olive oil

Drain one can olives and put in food processor or blender with two cloves minced garlic and 1 to 4 Tablespoons olive oil. Process until olives are very finely chopped. Serve with Melba Toast or French bread