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.

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