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.