Tapenade

12 oz nicoise olives, pitted
8 oz black olives, pitted
4 oz salt packed anchovy fillets
3 oz capers rinsed
2 oz minced garlic
ground pepper TT
lemon juice TT
extra virgen olive oil, as needed
chopped herbs such as oregano or basil as needed

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

2. adjust seasoning and finish with herbs, cover and refrigerate