Tapenade

Nicoise Olives (pitted) 12 Oz
Black Olives (pitted) 8 Oz
Anchovy Fillets 4 Oz
Capers (rinsed) 3 Oz
Garlic (minced) 2 Oz
Ground Pepper As needed
Extra Virgin Olive Oil As needed
Lemon Juice As needed
Chopped Herbs As needed




1. In a food processor, combine the olives, anchovies, capers, garlic, and pepper. Incorporate the lemon juice and oil slowly. Blend until chunky and easily spread. Do not over mix, the tapenade should have texture and identifiable bits of olive.
2. Adjust the seasoning and finish with herbs. Cover and refrigerate until needed.