- 2 cups pitted olives (Nyons or Kalamata olives work well, but do try with other varieties for different taste experiences)
- 2 tablespoons capers
- 2 anchovies (optional)
- 1 clove garlic, crushed
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
Place olives, capers, anchovies and crushed garlic in a food processor and process until smooth. With the food processor on, pour in the olive oil in a steady stream to form a smooth paste. Stir in the lemon juice and season to taste with pepper.
If you place the tapenade in a sterile jar and cover it with a thin layer of olive oil, you can keep it in the refrigerator for up to two weeks.
Makes about 1 cup.
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