An excellent recipe for Olive Tapenade, a traditional French Provencal spread or condiment popular at restaurants and as an Hors d'œuvre.
2 cups kalamata olives, pitted & chopped
2 anchovy fillets
1 clove garlic, minced
3 tbsp capers
4 tbsp extra virgin olive oil
Juice of half lemon, freshly squeezed
1 tsp basil leaves, chopped
Place the olives, anchovy, garlic, capers, basil leaves and lemon juice in a food processor. Process until well combined.
Pour in the olive oil slowly with the food processor running on low until it becomes a paste. Serve as a dip or spread with bread, crackers or vegetables.