Olive Tapenade

Olive Tapenade
Sunday, January 1st, 2012

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)

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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