Appetizer/Olive Tapenade

By latin1

Ingredients

• 4.25 oz calamata olives or 2cans chopped olives
• 1/4 cup fresh parslet sprigs
• 1 tbsp minced garlic
• 2 tbsp capers, drained
• 2 tbsp lemon juice
• 3 tbsp olive oil
• Optional: Add 3-4 unsalted anchovy fillets.

Preparation

Step 1

Puree chopped olives, parsley, garlic, capers and lemon juice in a blender. pour in the olive oil until paste forms. The paste should be spreadable but not completely smooth. spread on toast.