Olive Tapenade

By twironen

Ingredients

• 12 ounces pitted Kalamata olives, drained
• 2 anchovy fillets
• 1 clove garlic, minced
• 1 shallot, peeled and roughly chopped
• 2 tablespoons pine nuts, untoasted
• 1/4 cup fresh basil or oregano leaves
• 1/2 lemon, juiced
• 1 tablespoon extra-virgin olive oil
• Freshly ground black pepper

Preparation

Step 1

Blend everything in a food processor until evenly combined. Serve with crackers or baguette slices. This will keep well in the refrigerator for up to 5 days.