Tapenade

Ingredients:

• 220 g mixed pitted olives
• 2 anchovy fillets, rinsed
• 1 small clove of garlic, crushed
• 2 tbsp capers
• 2 - 3 fresh basil leaves
• 1 tbsp. freshly squeezed lemon juice
• 2 tablespoons extra-virgin olive oil

Preparation:

1. Rinse the olives thoroughly under cool water. Place all ingredients in the bowl of a food processor. Process, stopping to scrape down the sides of the bowl, until everything forms a chunky paste, about 1-2 minutes total. Transfer the tapenade to the bowl and serve.
   Exit: 1.5 tbsp.