A KIND OF Greek tapenade, this spread of olives, garlic and capers from the island of Syros was traditionally made by patiently pounding the ingredients in a mortar with a pestle, and there are purists who insist that the flavor is inferior if you use a food processor. I think the difference, if any, is that you end up with a somewhat moister spread.
Rinse the olives and capers thoroughly under cold running water and drain well on paper towels.
In a food processor, combine the olives, capers,
Transfer to a serving bowl, cover and refrigerate for at least 2 to 3 hours, or overnight. Serve small portions on the bread.
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