Olive Tapenade

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 6
• 1 1/2 cups black olives (such as gaela or kalamata)
• 2 garlic cloves
• 2 1/2 ounces anchovy fillets
• 1/2 cup capers
• 1/2 cup olive oil
• fresh black pepper

Recipe

• 1 drain capers. peel garlic. pit olives.
• 2 put olives, anchovy fillets, garlic cloves and capers in a food processor or mortar. mix until the mixture is a paste.
• 3 slowly add the olive oil and black pepper. continue to mix until the paste is creamy.
• 4 cover with a film. refrigerate.
• 5 tapenade can be stored in a refrigerator for 2 weeks, no more. tapenade is excellent on bread and toast but also with potatoes.