A bright, briny Spanish-style spread with a clean, rustic texture. Salty, garlicky, and naturally green from the olives themselves that works with crackers, bread or spooned onto anything warm from the oven. Classic and minimal.

INGREDIENTS:
1 cup Pitted Queen “La Abuela” Olives, drained
1 tbsp Garlic EVOO or one small garlic clove minced
1 tsp anchovy paste
1 tsp capers, drained
2 tsp EVOO, 3 if using garlic clove 
1 tbsp Lemon white balsamic
Black pepper to taste

DIRECTIONS:
Place the olives, minced garlic, if using, anchovy paste and capers in a food processor. Pulse until chopped but still coarse. Add the olive oils and balsamic. Pulse again until it forms a loose, spreadable paste. Adjust with a little more olive oil if it feels too tight. Chill for 30 minutes so the flavours settle. Note: If you plan to serve this as a dip rather than a spread, pulse the tapenade a few extra times so it becomes a tighter, smoother paste that clings easily.