Finely chop 1 garlic clove in processor. Add olives,
anchovies, capers, thyme, and rosemary. Process until
almost smooth. Add lemon juice. With machine
running, gradually add 4 tablespoons olive oil. Blend
mixture until smooth. Season tapenade to taste with
pepper. Transfer to small bowl.

3 large garlic cloves
3/4 cup kalamata olives,

Per Serving (excluding unknown
items): 219 Calories; 22g Fat
(88.6% calories from fat); 1g
Protein; 5g Carbohydrate; trace
Dietary Fiber; 2mg Cholesterol;
601mg Sodium.  Exchanges: 0
Grain(Starch); 0 Lean Meat; 0
Vegetable; 0 Fruit; 4 1/2 Fat; 0
Other Carbohydrates.

pitted, or other brine-cured
black olives
4 anchovy fillets

1/2 tablespoon capers,
drained

Preheat oven to 350 F. Arrange bread slices on 2
baking sheets. Bake bread until crisp and golden
brown, about 15 minutes. (caution) Rub remaining 2
garlic cloves over 1 side of each crouton (this makes
for a REALLY powerful garlic taste!) Lightly brush
croutons with remaining 2 tablespoons olive oil. Serve
croutons warm or at room temperature with tapenade.
(Can be prepared 3 days ahead. Cover tapenade and
refrigerate. Cool croutons completely; store in airtight
container at room temperature.)

1 teaspoon fresh thyme,
chopped
1 teaspoon fresh rosemary,
chopped

2 tablespoons fresh lemon
juice

6 tablespoons olive oil
1 loaf french baguette, sliced