Another recipe I found for the tapas night was this amazing tapenade! I love tapenade anyway, but this one has a spicy little kick that is so great.
The only thing I really changed about this is the amount of olive oil I used and the method ... and I doubled their original recipe to make two cups.
400 g Kalamata olives, pitted
3 big cloves of garlic
2 tablespoon harissa (definitely adjust to taste!)
2 tablespoon lemon juice
a handful of chopped fresh parsley
1/4 cup olive oil
Throw everything into a food processor and process until desired consistency is reached.
I served with a thick crunchy crouton type cracker. You could serve with any cracker or bread!