Green Olive Tapenade
- 1/2 lb of Green olives
- 3 tbs capers, drained and rinsed
- 6 anchovy fillets, chopped
- 3 garlic cloves, rinsed
- 1/4 cup extra virgin olive oil
- Add all ingredients except for the olive oil to the bowl of a food processor.
- Process until smooth while slowly adding the olive until a spreadable consistency is achieved.
- To serve spread the tapenade on crusty bread or crackers.