Tapenade

Nicoise olives, pitted 3 oz
black olives, pitted 2 oz
salt-packed anchovy fillets, rinsed, dried 1 oz
capers, rinsed .75 oz
minced garlic .5 oz
ground pepper - as needed
lemon juice - as needed
EVOO - as needed
chopped herbs (basil, oregano, etc.) - as needed

1.In food processor, combine olives, anchovies, capers, garlic, and pepper. Incorporate lemon juice and oil slowly. Blend until chunky and easily spread. Do not over mix; tapenade should have texture and identifiable bits of olive.

2.Adjust seasoning and finish with herbs. Cover and refrigerate until needed.
Serve on crostini.

Recipe Courtesy of http://robertmorris.edu