Olive Tapenade
You have to love olives to enjoy this, but if you do, you’ll be making this even when company isn’t coming over. Serve with toasted french bread.
INGREDIENTS:
3 oz green olives, pitted
1 1/2 tsp drained small capers
2 fillets anchovy, patted dry
1 1/2 tsp fresh lemon juice
1/3 cup olive oil
2 tbs water
1 pinch salt & freshly ground black pepper
DIRECTIONS:
1. Puree olives, capers, and anchovies in a food processor.
2. Add lemon and blend.
3. With machine running, drizzle in the olive oil.
4. Add enough water to make to desired consistency.
5. Season with salt and pepper.
Prep: 10 minutes
Cook: 0 minutes
Serves: 8