FRENCH OLIVE TAPENADE

Tapenade is a salty, briny spread with its origins in Provençal. Super simple blending of black olives, anchovies and garlic with lemon springing into action at the end. Serve it on toasted baguette, with chicken paillard or grilled fish.

INGREDIENTS:
1-1/2 cups pitted black olives, drained
2 tbsp capers, rinsed and drained
2 tsp anchovy paste
1 tbsp Garlic EVOO
1 tbsp Sicilian Lemon balsamic
1/4 cup fresh EVOO
Freshly ground black pepper

DIRECTIONS:
Place all ingredients in a food processor and pulse to a rough paste. Taste before adding salt. Serve at room temperature.