Olive Tapenade

By KDHarmon

Ingredients

• 20 pitted Kalamata olives, coarsely chopped
• 1 Tbl rinsed, drained and chopped capers
• 1 tsp lemon juice
• 2 tsp olive oil
• 1/2 tsp anchovy paste (optional)
• Freshly ground black pepper

Preparation

Step 1

Mix well. Refrigerate and use within two weeks. Use as a spread for panini, muffaletta or as a condiment.