Black Olive Tapenade

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1.5 cup 375 ml   Pitted Black Olives: Kalamata, Provencal or a mixture
2   Anchovy Fillets
2   Garlic Cloves
2 tbsp 30 ml   Capers
3 tbsp 45 ml   Lemon Juice
0.3 cup 90 ml   Olive Oil
0.5 tsp 2 ml   Cracked Black Pepper
1. Pit olives if not already pitted (squish olive with flattened knife, and slice the pit out).

2. Whirl together olives, anchovies, garlic, capers and lemon juice in a blender or food processor. Slowly add the olive oil and pepper until it forms a smooth-ish paste.

3. Serve on baguette crostinis.