Olive Tapenade

Olive Tapenade
Sunday, January 1st, 2012
Ingredients:

½ lb. of deli style Kalamata olives (or green olives or mixture of green and black olives), pitted
¼ cup of capers, drained
¼ cup of good olive oil
2-3 garlic cloves
2-3 anchovy fillets, patted dry and chopped
Red pepper flakes to taste (optional)
Lemon juice to taste
A little of the zest of the lemon, micro-planed
2-3 fresh basil leaves, chopped (optional)
Directions:

Check to ensure all the pits of the olives have been removed by squeezing each individually (a missed pit could damage food processor blade).
Put all the ingredients in a small food processor and process until it has the consistency of a coarse paste.
Spread on soft white bread quarters as an hors d’oeuvres.

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