Black Olive Tapenade
|1 (12oz) can of black olives drained|
|1/4 cup extra virgin olive oil|
|1 small can of anchovies, packed in olive oil|
|2 tbs of capers, drained and chopped|
|1 tbs parsley chopped|
|kosher salt and fresh cracked black pepper to taste|
|1 tbs lemon juice|
- Add all ingredients to a food processor and pulse until combined but still chunky.
- Serve on crusty bread or crackers.