Makes about 1 cup.
1/4 cup olive oil (preferably extra-virgin)
Combine olives, capers and garlic in processor 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 crackers and toasted baguette slices.