1 1/4 cups pitted manzanilla olives or
    other green Spanish olives, rinsed, drained well
1 tablespoon drained capers
1 large garlic clove, minced
1 teaspoon fresh lemon juice
1/4 cup olive oil (preferably extra-virgin)
1 tablespoon chopped fresh cilantro
Toasted baguette slices

Combine olives, capers and garlic in a food processor or blender and chop finely. With motor running, gradually add lemon juice and oil and process until blended. Transfer tapenade to bowl. Stir in cilantro. Season to taste with pepper. (Can be made 1 day ahead. Cover and refrigerate.)

Serve tapenade with toasted baguette slices.