- 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 corriander.
- Season to taste with pepper.
- Can be made 1 day ahead.
- Cover and refrigerate.
Serve tapenade with toasted baguette slices.