Green Olive Tapenade

Total Time: 24 hrs Preparation Time: 24 hrs

Ingredients

• 2 (10 ounce) jars well-cured pitted green olives, well drained
• 2 (2 ounce) cans anchovy fillets, drained
• 1 tablespoon chopped fresh garlic
• 2 teaspoons capers, drained
• 1/2 cup olive oil
• 3 teaspoons fresh lemon juice
• 1/2 teaspoon cayenne pepper
• black pepper
• salt (optional)

Recipe

• 1 in a processor combine olives, anchovies, garlic and capers; process using on/off turns until coarsley chopped.
• 2 add in the oil and process again until mixed.
• 3 add in the lemon juice and cayenne; process until combined.
• 4 if you prefer a smoother tapenade, then process longer (i prefer a chunkier texure).
• 5 transfer tapenade to a bowl; cover and refrigerate overnight or up to 5 days.
• 6 *note* you can add in salt if desired but i don't think you will need to, as this is salty already.