Tapenade

-ish.  A traditional tapenade would have anchovies and capers, but this olive spread is a more basic, less intense version.  Put on crackers, little toasts or pita.  I just made enough to fill a small ramekin with two handfuls of pitted kalamata olives (drained), 2 Tablespoons of mayonnaise, 1 clove of garlic, a squeeze of lemon juice, salt & pepper.

Greek week continues...

(I didn't drain the olives well enough - the consistency should be a little less watery.  Delicious, none the less...)